Free Smoked Black Cod with $250+ Orders
Make this recipe with Premier Catch wild-caught seafood, flash frozen at peak quality and delivered to your door.
Declan Chapin, Premier Catch
6
20 minutes
1 hour 15 minutes
British
Main Course
Wild Alaska cod (or a mix of cod, halibut and salmon) is folded into a cheddar-Dijon cream sauce with carrots, onion and peas, then topped with a mashed potato crust and baked until golden.
2 x 6oz Wild Alaska Cod Filets (or a mix of cod, halibut, or salmon)
6 medium potatoes
7 tbsp butter, divided
1 medium white onion, diced
1 ½ cups grated cheddar cheese
2 tsp Dijon mustard
1 ¼ cup light cream
½ carrots, diced
½ cup frozen peas
1 tsp fresh lemon juice
salt & pepper
optional: chopped chives as a garnish
Preheat oven to 400°F.
Thaw cod and chop into bite sized pieces. If using salmon, do the same and remove the skin.
Bring a large saucepan of salted water to a boil. Add potatoes and cook for about 20 minutes or until very tender. Drain well and place in a bowl. Mash with 3 tbsp butter until well combined. Season with salt and pepper and set aside.
While the potatoes boil, begin to heat 4 tbsp butter in a skillet over medium heat. Sauté the onion and carrots for 5 minutes or until soft. Add cheddar cheese, cream, Dijon mustard, and lemon juice. Stir frequently as it cooks, for about 3-5 minutes or until the cheese has melted. Remove from heat.
Add the cod and peas to the skillet and stir until well combined.
Transfer filling to a pie pan and spread the mashed potatoes over the top to create a crust.
Bake until the sauce is bubbling, the fish flakes easily, and the potato crust is golden, about 45 minutes.
Garnish with chives.
Serve hot and enjoy!
women-owned, family-run
We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.
