Potato Crusted Fogo Island Cod W. Mussels & Dill Recipe

Time40m

Serves4

Indulge in our Potato Crusted Fogo Island Cod, a delightful blend of flaky, tender fish enveloped in a golden, crispy potato crust. This exquisite dish is accompanied by succulent mussels and a refreshing hint of dill, creating a symphony of flavors that transport you to the shores of Newfoundland. Perfectly paired with seasonal vegetables, this meal is a celebration of coastal cuisine that will leave your taste buds craving more.

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Ingredients

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Method

Cooking Instructions

Prepare the Potatoes

Peel and boil the potatoes in salted water until tender. Drain and mash them until smooth. Allow to cool slightly.

Prepare the Cod

Season the cod fillets with salt and black pepper. Set aside.

Make the Potato Crust

Mix the mashed potatoes with chopped fresh dill and minced garlic. Spread an even layer of the potato mixture over each cod fillet, pressing gently to adhere.

Cook the Mussels

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the mussels and a splash of water. Cover and cook until the mussels open, about 5-7 minutes. Discard any that do not open.

Cook the Cod

In another pan, heat the remaining olive oil over medium heat. Place the potato-crusted cod fillets in the pan, crust side down. Cook for about 4-5 minutes until the crust is golden brown, then carefully flip and cook for another 4-5 minutes.

Serve

Plate the cod fillets topped with mussels and drizzle with any remaining cooking juices. Serve with lemon wedges on the side.