Cod with Smashed Potatoes
Cod with smashed potatoes puts thick, flaky fillets next to baby potatoes that are boiled, flattened and roasted until the edges crackle. Start the potatoes first, because they need about 45 minutes between boiling and roasting, then pan-fry the cod in the last 10 minutes so both reach the table hot. Garlic butter from the pan is spooned over the top, with lemon and parsley to finish.
- Total
- 55 min
- Prep
- 10 min
- Cook
- 45 min
- Serves
- 4
- Per serving
- 410kcal
Keeping cod with smashed potatoes simple
Two things need to finish together: potatoes with crisp edges and fish that is only just cooked. The potatoes can sit in the oven for a few minutes more, but the cod cannot wait, so start frying it when about 10 minutes of roasting are left.
Thick cod fillets stay moist inside and take a golden crust. If yours are thinner, shorten the frying by a minute a side and watch them closely.
Cod with smashed potatoes, step by step
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- Boil the potatoes Heat the oven to 200°C (180°C fan), gas 6. Put the potatoes in a large pan of cold water with a pinch of salt. Bring to the boil and simmer for , until a knife slides in easily. Drain and leave to steam dry for .
- Smash and roast Tip the potatoes onto a baking tray, spaced apart. Press each one with the masher until about 1.5cm thick. Drizzle with 2 tbsp of the oil, season with half the salt and pepper, and roast for , turning them once after , until deep golden and crisp.
- Cook the cod About before the potatoes are ready, pat the fillets dry with kitchen paper and season with the remaining salt and pepper. Heat 1 tbsp oil in a large non-stick pan over a medium-high heat. Fry the fillets for on one side, until golden.
- Baste Turn the fillets, add the butter and garlic and cook for more, spooning the foaming butter over the top. The cod is done when the flesh is opaque and flakes easily at the thickest part.
- Serve Spoon the garlic butter over the fish. Serve with the potatoes, scattered with parsley and with lemon wedges on the side.
Serving and swaps
Peas or steamed green beans are the easy green side, with tartare sauce for anyone who wants it. A handful of capers or a pinch of chilli flakes can go into the butter at the end.
For a thinner fish with the same potatoes, try plaice with smashed potatoes. For a creamier side to cook alongside fish, dauphinoise potatoes with leeks is a good choice.
Common problems and fixes for cod with Smashed Potatoes
- The potatoes turn to mush when you smash them.
- They were overcooked. Drain them as soon as a knife slides in, let them steam dry, and press gently with a slight twist.
- The potatoes are not crisp.
- Moisture is usually the cause. Dry them well after boiling, give them plenty of oil, and do not crowd the tray, or they steam against each other.
- The cod sticks and breaks apart.
- Pat it very dry and let a golden crust form before you try to move it. When the fillet lifts easily, it is ready to turn, using a wide fish slice.
Frequently asked questions about cod with Smashed Potatoes
How long do you cook cod fillets in a frying pan?
Fry fillets about 2.5cm thick for 3–4 minutes on the first side and 3 minutes on the second. They are cooked when the flesh is opaque and flakes easily.
Can you prepare the potatoes ahead?
Yes. Boil them up to a day ahead and chill them quickly. Smash and roast them straight from the fridge, adding 5 minutes to the roasting time.
Can you use frozen cod?
Yes, but thaw it in the fridge overnight and dry it very thoroughly. Fillets cooked from frozen release water and will not brown.
What can you use instead of cod?
Haddock, pollock or hake fillets of a similar thickness work with the same timings. Thinner fish, such as plaice, needs only 1–2 minutes a side.
How did you like the recipe?
4.7 / 5 · 39 ratings
