I love the fact the Food Network Magazine is filled with food. There might be a number of ad's in there too, but at least they are food and recipe related also. It's totally worth my $10/year or whatever the subscription is. I often find recipes that I'll actually make in there, and if not, it gives me plenty of ideas.
I had purchased one of those bags of frozen cod from Sams Club, never doing it before, and never doing it again. I tried all different ways to defrost and cook those suckers, but they always ended up tough and dry. Oh well, it was worth a shot.
Having a few pieces of cod left, I browsed through my food binders for what to do with it and stumbled upon this one I tore out a while ago. It looked interesting, and I happened to have a bag of hash browns on hand for those quick meal times.
We really enjoyed this. The crunchy hash browns with herbs tomatoes, and especially the green olives were a great combination. This is quick and easy to make, and you really could use any white flaky fish you have available.
Cod with Hash Browns
by Kacey's Kitchen, slightly adapted from Food Network Magazine
- 20 oz bag frozen shredded hash browns, thawed
- 4 cloves garlic, smashed and thinly sliced
- Kosher salt
- 5 tbsp EVOO, plus more for drizzling
- 1/2 cup pitted spanish green olives, roughly chopped
- 3/4 lb tomatoes, cut into 1" pieces
- 1/4 cup diced roasted red peppers
- 3 scallions, chopped
- 2 tbsp chopped fresh parsley
- 1 1/2 lbs cod
- 1 tsp fresh rosemary, finely chopped
- Fresh ground pepper
- Preheat oven to 425°. Toss the hash browns with garlic and 1 tsp salt in a bowl.
- Heat 2 tbsp EVOO in a large non-stick oven safe skillet over medium heat. Add the hash browns, flatten with a spatula and cook until the bottom is golden brown, 6-8 minutes.
- Drizzle with 2 tbsp EVOO. Flip the potato cake and pat it back into shape. Cook until crisp and golden, 6-8 minutes.
- Meanwhile, mix the olives, tomatoes, roasted peppers, scallions and parsley in a bowl. Cut the fish into 12 pieces and season with the dried herbs, salt and pepper.
- Scatter half of the olive mixture over the potato cake and top with the fish. Scatter the remaining olive mixture on top and drizzle with the remaining 1 tbsp EVOO. Transfer the skillet to the oven and bake until the fish is cooked through, about 15 minutes.
- Drizzle with olive oil and season with salt. Serve from the skillet.