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Roasted Citrus-Crumbed Cod with Cheddar-Sage Mashed Potatoes

  • 6servings
  • 30minutes
  • 378calories

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Source: ca.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, D
MineralsNatrium, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 pound(s) Yukon Gold potatoes , peeled, cut into chunks

  2. 1/2 cup(s) milk

  3. 1 teaspoon(s) dried sage , crumbled

  4. 1/2 cup(s) shredded Cheddar cheese

  5. 1 1/4 cup(s) panko (Japanese breadcrumbs)

  6. 1/4 cup(s) unsalted butter , melted

  7. 1/4 cup(s) chopped Italian parsley

  8. 1 teaspoon(s) grated orange zest

  9. 1 teaspoon(s) grated lemon zest

  10. 1 teaspoon(s) grated lime zest

  11. 6 (6-ounce) skinless cod fillets ,

  12. 1 1/2-inches thick, pin bones removed

  13. 1/2 teaspoon(s) kosher salt

  14. 1/2 teaspoon(s) freshly ground black pepper , mixed with above salt

  15. Roasted red, yellow, and orange carrots

Instructions Jump to Ingredients ↑

  1. Heat oven to 450 degrees F. Line a large baking sheet with parchment paper.

  2. Potatoes: In a large pot, bring potatoes, with enough cold water to cover, to a boil. Boil 15 minutes, or until tender.

  3. Cod: Meanwhile, combine panko, butter, parsley, and citrus zest until evenly blended. Arrange cod fillets on prepared baking sheet. Season fish with salt mixture. Top with panko mixture, pressing lightly to adhere to fillets. Roast until breadcrumbs are browned and cod is barely opaque in thickest part, about 8 to 10 minutes.

  4. Drain potatoes; return to pot. Add milk and sage; mash over low heat until potatoes are smooth and creamy. Stir in cheese until melted.

  5. Mound mashed potatoes on serving plates. Top each with a piece of cod. Serve with roasted carrots, if desired.

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