Baked New England Cod over Potato Shingles with Broccoli

Packing, packing and more packing! One nice thing about all this packing, it’s like Christmas around here – things I had forgotten about – lovely finds from various Flea Markets, Street Fairs and even the occasional garage sale.

I had forgotten about the beautiful crystal cordial glasses that have remained wrapped in newspaper, waiting for display shelves that never managed to materialize. The joke in our house after a morning of hunting Second Sunday (an antique fair under the freeway) was where to put our latest find. The answer was always the same, leave it wrapped and stick it in the den until we can get the shelves necessary. The den is bursting at the seams with bowls, plates, platters, all sorts of things. I go in spurts – I have a collection of salt cellars (those I use every day with different seasonings that only need a “pinch” to make a dish pop). There is a collection of vintage footed cakes plates, footed demi-cups with petite matching saucers, delicate tea cups and on it goes – whatever my latest “obsession” until the next one came along.

Hubby actually asked how many soup terrains I felt were necessary. Silly man – soup terrains (at least in our house) hold more than just soup. I once served my Coq au Vin in soup terrains for a dinner party. I had doubled the recipe. When it came time for serving supper, one terrain held the white meat, the other the dark pieces. My guests did not need to go diving through the broth for their favorite piece of chicken.

I have a box filled with silver serving spoons and ladles just waiting for the right moment to make an appearance.  I have things that I haven’t a clue what they were designed for, but they are vintage and pretty and I knew I’d eventually figure them out.

Now that I am about to retire to my favorite “job” – full-time lady of the house, I am going to spend time researching my various finds. Naturally, that will have to wait until all the packing and unpacking is complete. In the meantime, my mind is swirling with ideas.

One of my “finds” years ago was a matching set of a beautiful serving Knife and Fork designed for Fish. I am an old-fashioned gal at heart – love the whole Victorian era – that time of elegance that was not reserved just for the holidays but everyday. Families actually dined together – at the table!! I’ve told my guys, once we get settled in our new place (wherever that might be – finding a home isn’t easy), no more eating in front of the T.V. or dishing stuff straight from the pot. The table will be set – properly. Hubby likes to make me a little nuts by using a dinner fork for dessert or drinking orange juice from a milk glass. He knows the difference, he just likes to watch my head spin around. But that’s a rant for another day.

This recipe was originally shared in March 2014 as part of my Lenten collection. I felt it was worth a second look – especially now that I am striving to clear the freezer of everything before the big move.

The potatoes are thinly sliced and tossed with minced garlic.  The potatoes are then layered in a baking dish to create “shingles” and roasted until almost tender. The shingles are then topped with the wonderful, mild, delicate cod fillets that have been kissed with herb butter. When served with “zapped” broccoli, it’s a delight to the senses.

For this recipe, definitely look for Atlantic caught cod which, when cooked, will render large flaked white meat.  The fresh lemon slices add another layer of texture and color to the meal.

Hope you enjoy!

New England Cod and Potato Shingles with Broccoli
Herb Butter

6 Tablespoons unsalted butter, softened
1 tablespoon Fresh Thyme, minced
1 tablespoon Lemon Zest, grated
2 Lemons, thinly sliced
Salt & Pepper

Mash butter, thyme, parsley, lemon zest, ¼ teaspoon salt and a pinch of pepper together in a bowl. Lay lemon slices over the butter. Set aside until ready to use.  The longer the herb butter sits, the more infused the flavors become. The butter can actually be made in the morning to fully marry with the herbs.

Potato Shingles
6 Tablespoons Olive Oil
3 lbs Russet potatoes, sliced thin
6 Garlic Cloves, minced

Adjust oven rack to lower-middle position. Pre-heat oven to 425-degrees.

Peel and mince garlic, set aside until ready to use. Wash and slice potatoes. Set aside until ready to use. Brush rimmed baking sheet with 2 tablespoons oil, set aside until ready to use.

In a large bowl, toss potatoes with remaining ¼ cup oil and garlic. Shingle potatoes tightly into even rows, lengthwise, on baking sheet (about 5 rows) Season potatoes with salt and pepper.

Roast in oven until spotty brown and just tender, 35-40 minutes, rotating pan midway through roasting process.

Remove pan from oven.  Top potato shingles with cod and continue to bake as directed.

New England Cod
8 Skinless Cod Fillets (6-8 oz) 1-1 ½-inch thick
2-3 Lemons, thinly sliced

Pat cod dry with paper towels, season with salt and pepper, and rub herb butter evenly over top of each fillet. Carefully arrange fish on top of potatoes and top each fillet with lemon slices.

Roast fish and potatoes until fish flakes apart when gently prodded with a paring knife and registers 140-degrees, about 15-20 minutes.

Gently score potatoes around each piece of fish into individual portions with the edge of a spatula. Slide spatula underneath potatoes and fish, carefully transfer to individual plate and serve.

Zapped Broccoli with Garlic & Lemon
1/2 lb Broccoli
2 Teaspoons Garlic Powder
1 Tablespoon Butter, melted
1 tablespoon lemon juice

Cut broccoli into individual pieces. Place broccoli, garlic, butter, lemon juice and about 1 tablespoon water in a micro-wave safe bag. Seal, leaving small gap to vent the steam.

Micro-wave on HIGH 2-3 minutes.

CAREFULLY open bag (it will be steaming hot) and empty into a serving dish. Toss and serve.

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