Potato Crusted Cod Recipe

Prepare potatoes

Grate the peeled russet potatoes on the large side of a box grater. Place grated potato in a clean kitchen towel and squeeze out as much moisture as possible (you should get at least 2 tablespoons of liquid). Transfer dried shredded potato to a bowl and toss with 2 tablespoons flour, 1/2 teaspoon salt, 1/2 teaspoon pepper, and the lemon zest.

Prepare cod

Pat cod fillets dry with paper towels and season both sides lightly with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Lightly dust each fillet with the remaining 0 tablespoons flour (this is optional; a light dust helps the egg stick).

Bind crust

Beat the egg in a shallow bowl. Working with one fillet at a time, brush or dip the top side of the fillet in beaten egg, then press the egged side into a handful of the shredded potato mixture so the potato adheres and forms a compact crust covering the top of the fillet. Repeat for remaining fillets.

Sear and finish

Heat a large ovenproof skillet over medium heat and add 2 tablespoons olive oil and 1 tablespoon butter. When butter foams and oil is hot, place fillets potato-crust-side down and sear 3-4 minutes until golden brown and crust holds together. Carefully flip the fillets and transfer the skillet to a preheated 400°F (200°C) oven. Roast 6-8 minutes, or until cod registers 135-140°F and flakes easily. Remove from oven and keep warm.

Optional extra browning

If you want the crust very crisp, after roasting return skillet to medium-high heat on stovetop for 1 minute crust-side down with a little additional oil, watching carefully to avoid burning.

While the fish is finishing in the oven, heat a separate skillet over medium-high heat and add 1 tablespoon olive oil. Add halved brussels sprouts cut side down in a single layer. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook undisturbed 4-5 minutes until deeply golden on the cut side, then toss or stir and cook another 2-3 minutes until tender when pierced. Squeeze 1/2 lemon over sprouts, toss, and remove from heat.

In a small saucepan over low heat combine 3 tablespoons heavy cream, 1 tablespoon butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest. Warm gently, stirring, until butter melts and mixture begins to thicken slightly, about 2-3 minutes. Do not boil. Season with 1/4 teaspoon salt and a pinch (about 1/8 tsp) black pepper. Taste and adjust lemon or salt as desired.

If you prefer a smoother sauce, strain briefly through a fine-mesh sieve into a small bowl and keep warm.

Place two potato-crusted cod fillets per plate. Spoon 1-2 tablespoons lemon cream alongside or lightly over the fish. Add a serving of brussels sprouts to the side. Garnish with chopped parsley and lemon wedge. Serve immediately.