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I got a Food Wish for a classic creamed cod recently (which, by the way, was one of my childhood favorites), but instead of doing the traditional version, I decided I’d try to make it a little bit fancier and refined and present basically all the same ingredients, but in an individual-sized, beautifully browned and bubbling, gratin form. Not to spoil the ending, but I was very happy with how this came out!
Creamed cod was one of my favorite childhood comfort foods, mostly because my mother served it over mashed potatoes, which was my favorite childhood food of any type. Cap’n Crunch was a close second, but I was, and still am, a mashed potato fiend.
Above and beyond being a comforting, cold-weather meal, creamed cod was also an early and delicious introduction to seafood. Over the years, I've talked with a lot of people who "don't like seafood," and the one thing almost all of them have in common is that their parents didn't serve fish when they were growing up. Maybe it was because they didn't like it themselves, or they grew up in the middle of the country, where fresh seafood isn't as common. Or both. But unless you are exposed to seafood at a young age, it's generally not something you suddenly start loving as an adult.
I'm generalizing, but that's been my experience. And if you happen to be one of these people who were seafood-deprived as a child, this "elevated" version of creamed cod might just have you changing your mind about eating fish. It's also a great dish for this demographic, since people that don't eat much fish aren't usually very confident about how to cook it properly. Not only is this recipe delicious, it's also hard to mess up.
As long as you follow these relatively basic steps, and your oven is nice and hot, all you have to do is simply wait until your pieces of fish begin to flake apart when tested with a fork. If it needs a little more time, just pop it back in for a few minutes. If you happen to overcook it for a few minutes, no problem, as the creamy sauce and moist cooking environment will have your back. And, as I said in the video, if you can't get cod, any flaky white fish will work the same. No matter what's used, I really hope you give this a try soon. Enjoy!
For more Chef John, be sure to subscribe to Food Wishes on YouTube! Click the “Join” button there to get Chef John’s bonus video footage and behind-the-scenes pictures, live chats, and other Food Wishes member exclusives.
Ingredients
- 2 medium russet potatoes, peeled and quartered
- 2 (6 ounce) fillets cod
- 2 pinches cayenne pepper, divided, or to taste
- salt to taste
- 7 tablespoons unsalted butter, divided
- 2 tablespoons finely chopped shallot
- 1 cup heavy cream
- 2 teaspoons lemon zest
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh tarragon
- 2 teaspoons freshly grated Parmigiano-Reggiano, or to taste
Directions
Step 1
Place potatoes in a large pot of well-salted water and bring to a boil over high heat. Reduce heat and simmer gently until tender, about 20 minutes.
Step 2
While potatoes simmer, trim, bone, and cut the cod fillets across into 2-inch pieces.
Step 3
Drain potatoes well and return to the pot. Add a pinch of cayenne, salt, and 4 tablespoons butter. Mash until smooth.
Step 4
Preheat the oven to 450 degrees F (230 degrees C). Grease 2 individual-sized casserole or baking dishes with 1 tablespoon butter. Place both dishes on a baking sheet.
Step 5
Transfer about 2/3 cup of the mashed potatoes into each of the prepared dishes. Smooth out evenly and make a shallow depression with a spoon down the middle. Set aside.
Step 6
Heat remaining 2 tablespoons butter in a deep 10-inch skillet over medium-high heat. Cook the shallots in the hot butter with a pinch of salt until they just start to turn golden, 3 to 4 minutes. Add cream, lemon zest, and a pinch of cayenne, and bring to a simmer. Add cod and wait for the sauce to come back to a simmer. Cook for 1 minute, while basting with the sauce; turn and cook for 1 minute more.
Step 7
Pour in lemon juice and turn off the heat; stir for about 30 seconds.
Step 8
Divide the pieces of cod over the potato. Add enough sauce to just cover the fish and return the pan to the stove.
Step 9
Bring sauce to a boil over medium-high heat and cook until the sauce reduces and thickens, 1 to 2 minutes. Turn off the heat and stir in tarragon.
Step 10
Spoon the thickened sauce over the cod. Add a light dusting of Parmigiano-Reggiano cheese.
Step 11
Bake in the center of the preheated oven until cod is cooked through and the sauce is browned and bubbling, 10 to 15 minutes. Let rest for 5 minutes before serving.
Chef’s Notes:
Use cod fillets that are 6 to 8 ounces each.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 1090 | |
| % Daily Value * | |
| Total Fat86g | 111% |
| Saturated Fat54g | 268% |
| Cholesterol333mg | 111% |
| Sodium217mg | 9% |
| Total Carbohydrate44g | 16% |
| Dietary Fiber5g | 18% |
| Total Sugars2g | |
| Protein39g | |
| Vitamin C54mg | 268% |
| Calcium162mg | 12% |
| Iron2mg | 13% |
| Potassium1741mg | 37% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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