Seafood Stuffed Alaskan Snow Cod Recipe

Prepare fillets

Preheat oven to 400°F (200°C). Pat the snow cod fillets dry with paper towels. If fillets are thick, make a shallow horizontal pocket in each by gently sliding a small knife through the thickest side, leaving edges intact to hold stuffing.

Cook seafood mix

Heat 1 tablespoon olive oil in a skillet over medium heat. Add minced shallot (from Seafood section), 2 minced garlic cloves (from Seafood section) and diced celery; sauté 2–3 minutes until softened and translucent. Add the seafood mix and cook until just opaque, about 2–3 minutes. Pour in 2 tablespoons dry white wine and cook until liquid reduces by half, about 1 minute. Remove from heat and let cool slightly.

Make stuffing

In a bowl combine the cooked seafood mixture, 1/2 cup panko breadcrumbs, 2 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 2 tablespoons chopped parsley, 1 teaspoon lemon zest, 1 teaspoon salt and 1/2 teaspoon black pepper. Mix gently to combine; the mixture should hold together but remain moist. Taste and adjust seasoning.

Stuff fillets

Divide the stuffing into four portions and spoon into the pocket or onto the center of each fillet. Fold fillets over to enclose stuffing if possible, or place stuffed fillets seam-side down on a parchment-lined baking sheet. Brush lightly with 1 teaspoon olive oil.

Bake

Bake in the preheated 400°F oven for 12–15 minutes, until the fish is opaque and flakes easily and the internal temperature reaches 145°F. If top browning is desired, broil for the last 1–2 minutes watching closely.

While the fish bakes, make the sauce. In a small saucepan over medium heat, melt 2 tablespoons butter. Add 1 minced shallot and 1 minced garlic clove and sauté until fragrant and translucent, about 1–2 minutes (do not brown).

Add 1/4 cup dry white wine and increase heat to medium-high. Reduce by about half, 1–2 minutes. Lower heat to medium and stir in 3/4 cup heavy cream. Simmer gently until slightly thickened, about 3–4 minutes.

Stir in 2 tablespoons fresh lemon juice, 1 teaspoon lime juice, 1/2 teaspoon lemon zest, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust acidity or seasoning. Keep warm over very low heat; if sauce thickens too much, thin with 1–2 tablespoons water or additional cream.

Place the cubed potatoes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced, about 12–15 minutes.

Drain potatoes thoroughly and return to the hot pot to allow excess moisture to evaporate for 1 minute. Mash with a potato masher or ricer until mostly smooth.

Add 3 tablespoons unsalted butter and 3/4 cup warmed whole milk, mashing until creamy. Fold in 3/4 cup grated Parmesan cheese. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Stir in 1 tablespoon chopped fresh chives if using. Keep warm until serving.

Spoon a generous portion of Parmesan mashed potatoes onto each plate. Place a stuffed snow cod fillet on top or beside the potatoes.

Spoon the warm citrus cream sauce over the fish and a little onto the potatoes. Garnish with remaining chopped parsley and a lemon wedge. Serve immediately.