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Method Prep:10min › Cook:20min › Ready in:30min
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.