I do this dish, or variation of it, more often than any other in my kitchen practice. There is good reason: It’s simple, always delicious and, for us at least, extremely good comfort food. I don’t know why I’m posting it now when I’m so far behind, and also otherwise distracted, except that this was one …
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baked cod, potato, smoked chili, tomato; corn on the cob
The small ears of corn were a little larger than the last time I had served them, which pleased me at first, but it turned out both a plus and a minus. Larger ears, it had seemed, would be a good thing, although I can’t say exactly why I had thought that. It did mean that …
feta, shishito; baked cod, potato, tomato; cucumber, celery
I’m leading with an image of the main course, even though it had been preceded by an appetizer, only because the image of the former is a little splashier. That almost didn’t happen however, because the heirloom tomatoes that account for much of the color on the plate in the picture above had already been …
baked monkfish, tomatoes, and purple potatoes; mustards
I didn’t know what I was going to do with the monkfish tails this time until Barry suggested I roast them with the little Magic Molly fingerlings I had bought the week before. It seemed it would be a good time to use these deep purple potatoes, since their darkness doesn’t work visually with many …
lemony, habanada-breaded, baked perch; potatoes; kale
A fish bake. Although there were some obvious differences and some less than obvious even to me, after I spotted the little fillets in the fisherman’s family’s stand, I almost immediately thought of this meal as a modest salute to the Great Lakes of what are generally describe as one’s ‘formative’ years. I brought home …
smoked fish pâté; baked cod on potato; purple kale; gelato
There were two guests, and two fishes, actually, more than two (fishes). We had friends to dinner and it was decided that seafood should dominate the menu, partly because we figured most New Yorkers rarely cook fish at home, and I definitely do. The first course featured a salad (the fisherman himself calls it a …
cod and tomato baked on a bed of potato; baby greens mix
Just wonderful. We’d enjoyed a very similar meal only about 3 weeks earlier, but that afternoon there had been a special request for a return visit. Peeking behind the screen, this is what the entrée looked like after the cod was placed on the top of the potatoes, already mostly baked, before the pan was …
lobster on cucumber; cod baked with potato and tomato
(there weren’t enough hats to go around) I spotted the lobster-red blur under the ice at her seafood stall, but Jan told me the two small cooked claws were all they had left that day of their catch of homanus americanus. That’s all I needed to hear: I could take home the lobster and a smaller than …
cod liver toasts; chile sausage; weinkraut; saltzkartoffeln
It was a Germanic meal, and a pretty darn good one. four ounces of Norwegian canned cod liver, King Oscar Lofot Torskelever (from the Schaller & Weber store, served with little more than pinches of a few condiments (freshly-ground black pepper, Sicilian wild fennel pollen from Buon Italia, chopped celery leaves from , sliced Japanese scallion …
mangalitsa bratwurst; boiled potatoes; turmeric sauerkraut
I was going to write that this wasn’t a German meal. The Sauerkraut came with turmeric, the Pellkartoffel were mixed with some celery and a bit of serrano pepper, and the Bratwurst was surprisingly spicy and almost sweet (even after all the time I’ve spent in Germany, my personal reference remains the uncooked Sheboygan white …