Potato Crusted Cod Bowl Recipe

Prepare and drain potatoes

Place the grated potatoes in a clean kitchen towel or several layers of paper towels. Squeeze firmly over the sink to remove as much moisture as possible (about 1–2 minutes of squeezing). Transfer the dried grated potatoes to a bowl.

Season and bind

Add the flour, 1 tsp salt, 1/2 tsp pepper and the optional thyme to the grated potatoes. Toss to distribute—flour helps the shredded potatoes hold together and crisp.

Form crusts

Heat a 10–12 inch nonstick or cast-iron skillet over medium-high heat. Add 1 tbs olive oil and the butter and let the butter melt. Pack half of the potato mixture into a compact round about 1/2-inch thick in one area of the skillet for one bowl (you will make two crusts total). Flatten and press the edges so it holds together. Reduce heat to medium.

Cook until crisp

Cook the potato crust without moving for 6–8 minutes, until the underside is golden brown and crisp. Carefully flip the crust using a spatula (or slide onto a plate and invert back into the skillet) and cook the other side 5–6 minutes until golden and cooked through. Transfer to a paper towel-lined plate and keep warm. Repeat with the remaining potato mixture to make the second crust, adding the remaining 1 tbs olive oil if needed.

Season cod

Pat the cod fillets dry with paper towels. Rub with 1 tbs olive oil, then drizzle with 1 tbs lemon juice. Sprinkle minced garlic, smoked paprika, 3/4 tsp salt and 1/4 tsp pepper evenly on both sides.

Sear or roast

Option A — Pan-sear: In a separate skillet over medium-high heat, add 1 tbs olive oil. When shimmering, place the fillets and cook 3–4 minutes per side (depending on thickness) until opaque and flake easily with a fork. Option B — Oven: Preheat oven to 425°F (220°C). Place fillets on a lightly oiled baking sheet and roast 10–12 minutes until opaque and flaky. Remove and keep warm.

Finish with lemon

Squeeze a little extra lemon over the cooked fillets and let rest 1–2 minutes before assembling the bowls.

Assemble base

In a bowl, gently toss the cooked quinoa or brown rice with chopped spinach, halved cherry tomatoes, diced cucumber and sliced green onions. Season lightly with a pinch of salt and a drizzle (about 1 tsp) of olive oil. This mixture should be room temperature or slightly warm when plated beneath the potato crust and cod.

Whisk together the Greek yogurt, lemon zest, 1 tsp lemon juice, chopped dill (or parsley), 1/2 tsp olive oil, 1/4 tsp salt and 1/4 tsp pepper in a small bowl until smooth. Taste and adjust salt, lemon or herbs as needed. Refrigerate briefly if not using immediately.

Divide the vegetable and grain base between two shallow bowls.

Place one potato crust on top of the grain base in each bowl. Gently lay a cooked cod fillet atop each potato crust.

Drizzle about 2 tbs of the lemon-herb yogurt sauce over each fillet and add an extra spoonful on the side if desired. Sprinkle the microgreens or chopped parsley on top, add a lemon wedge to each bowl and finish with a light drizzle (about 1/2 tsp) of extra virgin olive oil.

Serve immediately so the potato crust remains crisp. Use the lemon wedge to add more brightness at the table.