Cod with Scalloped Potatoes

24 Reviews
96% would make this recipe again

A cod fillet baked with potatoes in milk.

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Preparation : 10 min Cooking : 50 min
450 calories/serving

Ingredients

2 potatoes, peeled and thinly sliced 400 g
1 cup milk, partly skimmed, 2%, enough to cover the potatoes 250 mL
1 bay leaf 0.2 g
1 clove garlic, pressed
1 pinch salt [optional] 0.2 g
3 tbsp whipping cream 35%, enough to cover the potatoes 45 mL
1 pinch nutmeg
ground pepper to taste [optional]
1/2 onions, thinly sliced 100 g
1 tsp butter, unsalted 5 g
1 tsp canola oil 5 mL
300 g cod fillet, or haddock

Method

  1. Preheat the oven to 175ºC/350ºF.
  2. Peel the potatoes and slice them thinly (6-7 mm), then put the slices in a nonstick pan (just large enough to hold the potatoes). Pour in the milk (add enough to cover the potatoes), then add the bay leaf and pressed garlic. Season the potatoes generously with salt. Bring to a boil over medium heat, with some stirring to prevent the potatoes from sticking to the bottom of the pan and scorching. Lower the heat and cook 15-20 min with occasional stirring until the potatoes are soft but not falling apart.
  3. Arrange the potato slices with their liquid in a baking dish and cover them with the cream. Sprinkle with the nutmeg and ground pepper. Bake in the middle of the oven about 30 min, until the potatoes are golden and crusty.
  4. While the potatoes are baking, thinly slice the onion. Heat the butter and oil in a pan over medium-low heat, then add the onion slices and sauté 4-5 min until they become translucent. Set aside.
  5. Pat-dry the cod fillet and cut it into serving sized pieces. Take the baking dish out of the oven, lift up the potatoes and slide the cod pieces underneath, then put the dish back into the oven and cook for an additional 5-10 min, depending on the size of the fillets. Check with a fork to see if the fish is cooked through.
  6. Top each serving with the onion slices and serve.

Nutrition Facts Table

per 1 serving (480 g)

Amount

% Daily Value

Calories

450

Fat

15 g

23 %

Saturated 7.8 g
+ Trans 0.2 g

40 %

Cholesterol

110 mg

Sodium

160 mg

7 %

Carbohydrate

45 g

15 %

Fibre

3 g

12 %

Sugars

10 g

Net Carbs

42 g

Protein

35 g

Vitamin A

19 %

Vitamin C

29 %

Calcium

19 %

Iron

9 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Magnesium, Niacin, Phosphorus, Potassium, Selenium, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin D
Good source of  :
Calcium, Copper, Folacin, Manganese, Pantothenic Acid, Vitamin A, Vitamin E, Zinc
Source of  :
Fibre, Iron, Vitamin C, Vitamin K
Low  :
Calories, Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Vegetables 1
Milk and Alternatives ½
Meat and Alternatives 3 ½
Fats 2
More info
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Reviews

24 Reviews (20 with rating only) 96% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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Anonyme
october 20, 2021

Good, but a little bland for our tastes.

Useful 0
Anonyme
october 20, 2021 | I would make this recipe again

A delicious, scrumptious version of bacalau. Huge hit with all of us.

Useful 0
Herlinor
june 08, 2017 | I would make this recipe again

Loved this, super creamy. we used Frozen Haddock because that's what we had at home, it was a little chewy. would use fresh fish next time. but the flavour of the Haddock was lovely.

Useful 0

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