Mother in Law's Weekend Cod with Potatoes Recipe
Ingredients
Directions
- Peel and boil the potatoes in salted water until soft.
- In another pot, cook the cod in water (just enough to cover), along with thyme, garlic cloves, and bay leaves.
- Once the cod is cooked, remove the skin and bones, shred it into small flakes, and set aside.
- Drain the potatoes and mash them well.
- Mix the mashed potatoes with the shredded cod.
- Season with salt and pepper to taste.
- Add the olive oil and the eggs, and stir until smooth and fully combined.
- Add the chopped garlic (used to cook the cod) and the chopped parsley, and mix again.
- Transfer everything to a baking dish (like a Pyrex), top with breadcrumbs and a drizzle of olive oil.
- Bake in a preheated oven at 350°F (180°C) for 30 minutes, until golden on top.
- Remove from the oven and serve immediately.
Adapted from a Recipe by: sabornamesa.com
Nutritional Facts (Per Serving)
Frequently Asked Questions
Can I substitute cod with another fish?
Yes, you can substitute cod with other mild white fish such as haddock, pollock, or tilapia. Just ensure the fish is cooked and flaked similarly to cod.
How should I store the leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat them in the oven at 350°F (180°C) until warmed through.
What if my mashed potato mixture is too runny?
If the mixture is too runny, you can add more mashed potatoes or a small amount of breadcrumbs to absorb the excess moisture, helping to firm it up.
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