- Season the fillets on both sides with salt and pepper and leave them to rest.
- Cook the potatoes in salted water to cover for about 10 minutes. Drain and set aside.
- Melt half of the butter in a frying pan, preferably non-stick. Add the potatoes and the garlic powder and then cover. Adjust the heat to low and leave for 8 to 10 minutes. Stir from time to time. When the potatoes start to look golden and crispy brown, take them off the heat and garnish with fresh dill if you like it.
- Meanwhile, melt the rest of the butter in another frying pan and add the fillets. Add the lemon juice. Cook each side for about 3 to 4 minutes.
- Place in a big dish - the fillets on one side and the potatoes on the other - and drizzle with the sauce from the fish. As you already know, white fish tastes amazing with good white wine :)
It is important to buy fish from a fresh fish counter! If you prefer, you can use other white fish or salmon for this recipe.
Alternatives to cod:
Try this recipe with inexpensive fresh coley or pouting. They both belong to the cod family but are much cheaper and available in larger supermarkets or fishmongers.