Herb Crusted Cod with Cauliflower Mash

I feel like I make the same 5 dinners over and over again, so when I noticed this recipe in my newest Better Homes and Gardens, I was excited to give it a try.  I wouldn't say it was great, but it was good and a nice change of pace.  (And I took time to take pictures while cooking so I am going to blog about it!)

Herb Crusted Cod with Cauliflower Mash

Better Homes and Gardens Sept 2013

Ingredients:

4.5 cups cauliflower florets, baby gold potatoes, and/or peeled carrots, coarsely chopped

I did all 3

2 oz. semisoft cheese with garlic and herbs

found in fancy cheese section in the deli

4 skinless, boneless cod fillets (about 1.25 lbs)

1 egg

2/3 panko breadcrumbs

2 tbsp. snipped fresh dill weed

1 tbsp. olive oil

Directions:

1. Place vegetables in a Dutch Oven.  Add .5 tsp salt and enough water to cover.  Cover and bring to boiling.  Reduce heat to medium. Cook, covered, 15 to 20 minutes or until tender.  Drain vegetables, reserving some of the cooking water.  Using a potato masher, mash vegetables to desired consistency.  Stir in cheese.  Season to taste with salt and pepper.  Cover and keep warm.

2. Meanwhile, preheat the oven to 300.  Rinse fish and pat dry with paper towels.  Cut fish into 8 equal pieces.  In a shallow dish beat egg.  In another shallow dish combine breadcrumbs, dill and .5 tsp salt and pepper.  Dip fish pieces into egg, then into bread crumb mixture.  Set aside.

3. In a large skillet heat olive oil over medium-high heat.  Add half the fish.  Cook 2 to 3 minutes on each side or until fish is golden brown and flakes easily with a fork.  Drain on paper towels.  Keep warm in preheated oven while frying remaining fish.  Serve with cauliflower mash.  Makes 4 servings.

My fish started browning way before it was getting cooked through, so I browned it on both sides and then put it in the oven to finish cooking.

Colin pointed out I probably didn't have enough oil, and what I was doing was more if a saute, rather  than frying....This is why I need some real cooking lessons!!! HA! BUT I thought a quick fry then bake, was a nice compromise since you still had a bit of that naughty fried flavor without knowing it was sitting in tons of oil the whole time it was cooking!

The cod I got was pretty expensive, I got it at the local fish market, but it was yummy and fresh. I bought more than needed, so when I make this again, I'll just get enough for about 2 servings and not have leftovers.

I am not sure I loved the flavor of the herb cheese (same flavor I am not sure I loved with my Mac and Cheese Bites) but I did like the idea of half potatoes and half veggies in one mash since you get the feeling of mashed potatoes but know you are also getting some veggies in!  I used to be so good at sneaking veggies in, I need to get back to that!