Garlic Roasted Cod with Mashed-Potato Crust
- SERVINGS: 4
Bread crumbs, cornmeal, batter of all sorts—it's not surprising to find a crust on a fish, but this one's a bit unusual. Buttery, creamy mashed potatoes are spread on fillets, which are roasted and then broiled until the topping is a tempting golden brown.
- 2 pounds baking potatoes (about 4), peeled and cut into chunks
- 1 1/4 teaspoons salt
- 1/2 teaspoon fresh-ground black pepper
- 4 tablespoons butter, at room temperature
- 1/2 cup heavy cream, light cream, or milk
- 2 pounds cod fillets, cut to make 4 pieces
- 2 teaspoons cooking oil
- 4 cloves garlic, minced
- Heat the oven to 450&176;. Put the potatoes in a medium saucepan of salted water. Bring to a boil and continue boiling until tender, about 15 minutes.
- Drain the potatoes and put them back into the saucepan along with 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Mash the potatoes over very low heat, gradually incorporating the butter and cream.
- Rub the cod with the oil and sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Put the cod in a large roasting pan, sprinkle the fillets with the garlic, and then spread with the mashed potatoes. Roast until the fish is nearly done, 8 to 10 minutes for 3/4-inch-thick fillets.
- Heat the broiler. Broil the fish until the mashed potatoes have a golden brown crust, about 2 minutes.
This comforting dish will find its ideal wine soul mate in just about any Chardonnay. Try a bottle from California or a more refined versiona Rully, Montagny, or Mâcon-Villages,for examplefrom southern Burgundy in France.