Norwegian Pan Roasted Cod & Potato

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Norwegian Pan Roasted Cod & Potato
Serves 4
This unique roasted cod is "sandwiched" between layers of savory mashed potato and is a wonderful Lenten favorite. You may add additional garnshment or seasonings to the mashed potatoes to make this dish suited to your own tastes.
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  1. 4 6 oz Cod Fillets
  2. 3 cups Idaho Potatoes
  3. - Boiling Salted Water
  4. 2 Extra Large Eggs
  5. 1 Tbsp. Salted Butter
  6. 1 Tbsp. Parsley Flakes, Dry
  7. - Salt & Pepper
  8. 1⁄2 cup Frying Oil
  9. 1⁄2 cup Sour Cream
  10. 1 Tbsp. Fresh Dill
  11. 1 Tbsp. Green Onions
  12. - Salt & Pepper
  1. Cook potatoes in boiling salted water until tender, then drain well and mash.
  2. Once the potatoes are mashed, and while still warm, mash in the eggs, butter, parsley, then salt and pepper to taste.
  3. Pat the cod pieces dry and form approximately 1/4 Cup of mashed potato mixture on each side of the fillet. The mashed potato layer should be approximately 1/4" thick.
  4. In a non-stick pan, heat the oil on medium high heat (about 350 F) then place the mashed potato fillets in the oil to fry. Cook on both sides until the potatoes are medium golden brown, then remove them to a non-stick cookie sheet and place in a pre-heated 400 F oven for approximately 10 minutes or until the cod is fully cooked through.
  5. While the cod is in the oven, stir together the sour cream, dill and green onion, then season with salt & pepper to taste.
  6. Remove the roasted cod from the oven, plate and serve with a dollop of the sour cream mixture on each serving.
Nino Salvaggio