This mother in law’s weekend cod with potatoes recipe is a comforting, oven baked dish with flaked cod, creamy mashed potatoes, herbs, and golden breadcrumbs.
| Preparation time | 15 min |
| Cooking Time | 45 min |
| Ready In | 1 h |
| Level of Difficulty | Easy |
| Servings | 4 |
Nutrition Facts (Per Serving)
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7 garlic cloves4 large eggsSalt and black pepper to taste3/4 cup (200 ml) olive oil4 bay leaves1 sprig fresh thyme (or ½ tsp dried)2 cod fillets (about 14 oz / 400g total, desalted if salted)8 medium potatoes1 bunch fresh parsley, chopped (about ½ cup)Breadcrumbs and a drizzle of olive oil for topping
7 garlic cloves4 large eggsSalt and black pepper to taste3/4 cup (200 ml) olive oil4 bay leaves1 sprig fresh thyme (or ½ tsp dried)2 cod fillets (about 14 oz / 400g total, desalted if salted)8 medium potatoes1 bunch fresh parsley, chopped (about ½ cup)Breadcrumbs and a drizzle of olive oil for topping
- 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.
Recipe & Photo Credit: sabornamesa.com
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| Level of Difficulty | Easy |
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