Serves 4
30 min
Crispy Fish with Smashed Peas and Oven Fries
Recipe GLPRdfd662c5843f06
A wholesome, crispy-coated cod fillet served alongside golden oven-roasted potato wedges and creamy smashed peas with a touch of horseradish. Ready in 30 minutes and naturally dairy-free and egg-free.
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Ingredients
4 medium russet potatoes
5 tablespoons olive oil, divided
Kosher salt and black pepper to taste
1/2 cup panko bread crumbs
1/4 cup fresh flat-leaf parsley, chopped
4 cod fillets (about 6 oz each)
2 tablespoons Dijon mustard
1 package (10 oz) frozen peas
2 tablespoons prepared horseradish
Directions
Preheat your oven to 425°F. Cut the russet potatoes lengthwise into wedges, about 1/2 inch thick. Toss them with 3 tablespoons of olive oil, kosher salt, and black pepper.
Spread the potato wedges on a baking sheet in a single layer. Place in the preheated oven and roast for 18–20 minutes until golden and crispy at the edges.
While the potatoes roast, combine the panko bread crumbs and chopped fresh parsley in a shallow bowl. Season with a pinch of kosher salt and black pepper, and mix well.
Pat the cod fillets dry with paper towels. Brush both sides of each fillet generously with Dijon mustard.
Press the mustard-coated cod fillets into the panko-parsley mixture, coating both sides thoroughly. Place the coated fillets on a separate baking sheet, skin-side down if present.
Drizzle the remaining 2 tablespoons of olive oil over the cod fillets. Place in the oven alongside the potatoes for the last 12 minutes of cooking. The fish is ready when it reaches an internal temperature of 145°F and flakes easily with a fork.
While the fish and potatoes cook, bring a pot of salted water to boil. Add the frozen peas and simmer for 3–4 minutes until heated through. Drain well.
Transfer the cooked peas to a bowl and mash with a fork or potato masher until mostly smooth but still slightly textured. Stir in the prepared horseradish and season with kosher salt and black pepper to taste.
Divide the oven fries, crispy cod, and smashed peas among four plates. Serve immediately.
