Crunchy Cod with Spicy Broccoli
By America's Test KitchenPublished on June 5, 2018
Time
30 minutes
Yield
Serves 4
Ingredients
1½ cups potato sticks 3 tablespoons unsalted butter, melted, plus 1 tablespoon unsalted butter1 tablespoon Dijon mustard 1 teaspoon minced fresh thyme Salt and pepper 4 (6-ounce) skinless cod fillets, 1 inch thick1 pound broccoli florets, cut into 2-inch pieces3 tablespoons water 2 garlic cloves, sliced thin¼ cup thinly sliced jarred hot cherry peppers, plus 1 tablespoon brine
Before You Begin
You can substitute any 1-inch-thick white fish for the cod.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 425 degrees. Using fork, lightly crush potato sticks with melted butter, mustard, thyme, and ¼ teaspoon pepper in bowl.
- Spray rimmed baking sheet with vegetable oil spray. Pat fillets dry with paper towels, season with salt and pepper, and transfer to prepared sheet. Divide potato mixture evenly among tops of fillets, pressing down gently to adhere. Bake fillets until topping is golden brown and fish registers 140 degrees, 8 to 12 minutes.
- Meanwhile, bring broccoli, water, garlic, ½ teaspoon salt, ¼ teaspoon pepper, and remaining 1 tablespoon butter to boil in 12-inch nonstick skillet over medium-high heat. Cover and cook until liquid has evaporated and broccoli is just tender, about 4 minutes. Uncover and continue to cook, stirring often, until well browned, about 4 minutes longer. Off heat, stir in cherry peppers and brine. Serve broccoli with fish.
Time
30 minutesYield
Serves 4Ingredients
1½ cups potato sticks
3 tablespoons unsalted butter, melted, plus 1 tablespoon unsalted butter
1 tablespoon Dijon mustard
1 teaspoon minced fresh thyme
Salt and pepper
4 (6-ounce) skinless cod fillets, 1 inch thick
1 pound broccoli florets, cut into 2-inch pieces
3 tablespoons water
2 garlic cloves, sliced thin
¼ cup thinly sliced jarred hot cherry peppers, plus 1 tablespoon brine
Ingredients
1½ cups potato sticks
3 tablespoons unsalted butter, melted, plus 1 tablespoon unsalted butter
1 tablespoon Dijon mustard
1 teaspoon minced fresh thyme
Salt and pepper
4 (6-ounce) skinless cod fillets, 1 inch thick
1 pound broccoli florets, cut into 2-inch pieces
3 tablespoons water
2 garlic cloves, sliced thin
¼ cup thinly sliced jarred hot cherry peppers, plus 1 tablespoon brine
Ingredients
1½ cups potato sticks
3 tablespoons unsalted butter, melted, plus 1 tablespoon unsalted butter
1 tablespoon Dijon mustard
1 teaspoon minced fresh thyme
Salt and pepper
4 (6-ounce) skinless cod fillets, 1 inch thick
1 pound broccoli florets, cut into 2-inch pieces
3 tablespoons water
2 garlic cloves, sliced thin
¼ cup thinly sliced jarred hot cherry peppers, plus 1 tablespoon brine
Why This Recipe Works
Potato sticks, melted butter, thyme, and Dijon form an easy, flavorful, crunchy crust for this quick roasted cod.
Before You Begin
You can substitute any 1-inch-thick white fish for the cod.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 425 degrees. Using fork, lightly crush potato sticks with melted butter, mustard, thyme, and ¼ teaspoon pepper in bowl.
- Spray rimmed baking sheet with vegetable oil spray. Pat fillets dry with paper towels, season with salt and pepper, and transfer to prepared sheet. Divide potato mixture evenly among tops of fillets, pressing down gently to adhere. Bake fillets until topping is golden brown and fish registers 140 degrees, 8 to 12 minutes.
- Meanwhile, bring broccoli, water, garlic, ½ teaspoon salt, ¼ teaspoon pepper, and remaining 1 tablespoon butter to boil in 12-inch nonstick skillet over medium-high heat. Cover and cook until liquid has evaporated and broccoli is just tender, about 4 minutes. Uncover and continue to cook, stirring often, until well browned, about 4 minutes longer. Off heat, stir in cherry peppers and brine. Serve broccoli with fish.
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