Luxurious Cod with Dill Butter and Potato Puree
- 500-600g (1.1-1.3 lb) skin-on cod fillets (4 pieces, 125-150g each)
- 450g (1 lb) Russet or Yukon Gold potatoes peeled and cubed
- 115g (½ cup) softened unsalted butter
- 60ml (¼ cup) whole milk
- 5g (2 tablespoons) chopped fresh dill
- Salt to taste
- 2g (1 tablespoon) chopped fresh parsley (optional)
1. Melt the butter in a small saucepan over low heat
2. Remove from heat and stir in the chopped dill
3. Let it infuse for 10 minutes
4. Place potatoes in a medium saucepan and cover with cold salted water
5. Bring to a boil and cook until tender about 15 minutes
6. Drain the potatoes and return to the saucepan
7. Add the milk and a pinch of salt
8. Mash until smooth and creamy
9. Pat the cod fillets dry with paper towels
10. Season both sides with salt
11. Heat 15ml (1 tablespoon) of the dill butter in a large skillet over medium heat
12. Add two cod fillets skin-side down and sear for 2 to 3 minutes until golden
13. Flip and cook for another 2 to 3 minutes until opaque and flaking easily
14. Repeat with remaining cod fillets using another 15ml (1 tablespoon) dill butter
15. Place a cod fillet on each plate
16. Top with a dollop of mashed potatoes
17. Spoon remaining dill butter over the fish
18. Garnish with parsley if desired
- oven
- saucepan
- potato masher or fork
- skillet
- paper towels
- plate
Leave a Comment
Thank you for your comment! It has been submitted and is awaiting review.