With me wanting to get more fish in my diet I have been keeping an eye out for new dishes and not too long ago I came across this recipe for cod wrapped in crispy potatoes on Kalofagus which caught my eye. I liked the idea of fish wrapped in crispy potatoes, I mean you really cannot go wrong with crispy fried potatoes! In fact this dish immediately made me think about fish n chips where instead of being fish in a crispy deep fried batter with a side of fries you roll them into one to get the best of both worlds and it has the added bonus of being a bit healthier as well!
I very often like to use capers and lemon with fish and this dish has both covered by placing a lemony caper sauce in between the fish and the potato wrapping. Another flavour that I often like like to include with the capers and lemon is dill so I tweaked the recipe a bit by using a bunch of dill in the sauce.
Wrapping the fish in the layer of potatoes can by a little tricky but once you get the hang of it, it is pretty easy. First you need to slice the potatoes very thinly and a mandolin comes in really handy here. Next you need to cook the potatoes in oil until they soften up enough that you can bend them to wrap them around the fish. When you are ready to wrap the fish in the potatoes you want to lay the potatoes out on your working surface in such a way that they overlap each a bit on the sides and interlace on the ends.
Going through the trouble of wrapping the fish in the potato slices was definitely worth it as the final product is fantastic! The potato wrapping does get nice and crispy and when you bite through it you get hit by the amazingly fresh and tasty dill and caper sauce only then to finally hit soft and juicy inner fish layer. Since the local asparagus is still readily available I served the cod wrapped in crispy potatoes on a bed of asparagus and I fried up a few lemon slices as well. Feel free to serve some of the extra dill and caper sauce on the side to smother the asparagus in!
Cod Wrapped in Crispy Potatoes
Cod fillets brushed with a lemon, dill and caper sauce, fried in a wrapping of thinly sliced potatoes until golden brown and nice and crispy.
Servings: makes 2 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Printable Recipe
Ingredients
- 1 tablespoon olive oil
- 2 large russet potatoes, peeled and sliced lengthwise, very thinly
- 1/4 cup dill and caper sauce - see below
- 2 (6 ounce) cod fillets, rinsed and pat dry
- 1 tablespoon olive oil
Directions
- Heat the oil in a pan over medium heat.
- Add the potato slices in batches, cook until tender, about 2 minutes, and set aside on paper towels.
- Place enough of the potato slices down on your work surface to cover the fish in an overlapping pattern.
- Spread one tablespoon of the dill and caper sauce over the middle of the potatoes where the fish will lie, top with the fish and another tablespoon of the dill and caper sauce.
- Fold the potato slices over to completely wrap the fish and inter-weave the ends.
- Wrap the fish in plastic and let chill in the fridge for an hour.
- Heat the oil in a pan over medium heat.
- Add the fish and cook until golden brown, about 4 minutes per side.
Dill and Caper Sauce
A bright and tasty dill and caper sauce with a touch of lemon.
Servings: makes 1 cup
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Ingredients
- 1/2 cup dill
- 1/2 cup parsley
- 2 cloves garlic
- 3 tablespoons capers, drained
- 1/2 lemon, juice and zest
- 2 tablespoons olive oil
- pepper to taste
Directions
- Puree everything in a food processor.
Similar Recipes:
Halibut Piccata with Baby Artichokes on Quinoa
Fish n Chips
Tilapia Piccata
Asparagus with a Poached Egg in a Dill and Caper Avgolemono Sauce
