Cod Pie
I have been blogging regularly for almost 3 years with over 130 posts and this month was the hardest to maintain my love for blogging. My job has been so stressful, that I took time off by visiting friends on an east coast road trip from Atlanta, Georgia. I visited Virginia, Maryland, DC, New Jersey and New York. The highlight of this road trip was ending up in the NYC area and listening to Anthony Bourdain speak. I purchased the ticket way back in February and I cannot believe the time had finally come. My best friend and I had a fabulous night listening to him in Brooklyn and then heading over to Little Italy for dinner. I normally take pictures of all my foodie adventures, as I would have loved to have posted a fun road trip bit, but I was so happy to be free from work, that I rarely used my SLR camera. I guess we sometimes need to forget all about technology and just enjoy the moment. Anyway, I go to Puerto Rico in a week and a half, so I will get back into my love for sharing my foodie adventures. For now, I am just happy to be back on the blogging tip and I would like to share this tasty, cod pie with you.
Ingredients
4 Tbsp butter, unsalted (divided)
1 lb cod fillets, fresh
1 lemon rind, finely grated
1 lb russet potatoes, peeled and
quartered
salt, to taste
black pepper, to taste
1 egg, beaten
1 Tbsp flour
2/3 cup 2% milk
3 Tbsp chopped parsley
1/2 tsp parsley flakes (optional)
1/2 tsp paprika (optional)
Tabasco hot sauce (optional)
Preparation
Preheat oven to 425°F. Grease a 9 inch pie plate or another oven proof dish with 1 tablespoon butter.
Cut the cod into bite size pieces. Season the fish with salt and pepper, and sprinkle over the lemon rind. Place cod in the base of the prepared dish. Place the dish in the refrigerator, while you prepare the topping.
Cook the potatoes in boiling salted water for 15 minutes, or until tender.
While the potatoes are boiling, make the sauce. Melt 1 tablespoon butter in a saucepan, add the flour and cook, stirring, for a few minutes. Remove from the heat and gradually whisk in the milk. Return to the heat and bring to a boil, then reduce the heat and simmer, whisking constantly, until the sauce has thickened and achieved a smooth consistency. Add parsley and season with salt and pepper to taste. Remove the dish from the refrigerator and pour the mixture over the fish. Spread the mixture out in an even layer.
Drain the potatoes well and mash with the remaining 2 tablespoons butter. Spoon the potatoes over the fish mixture in an even layer. Brush the beaten egg over the potatoes. Top with parsley flakes and paprika, if desired. Bake for 45 minutes until the top is golden brown. Cut into 8 slices and serve hot. Top each slice with a few dashes of Tabasco sauce, if desired.
Nutrition Facts
Servings: 4 (2 pieces per serving)
Serving size: 1/4 of recipe (10.9 ounces).
Calories 333.90
% Daily Value
Calories From Fat 128.11 38%
Total Fat 14.52g 22%
Saturated Fat 8.41g 42%
Karista 1:38 pm on June 24, 2012 Permalink |
This looks fantastic! I love fish pies and will definitely be making this. Yummy! And so glad you are back to blogging. I absolutely understand the stresses of work and then trying to find a good clear mental moment to blog. I too seem to struggle with this managing maybe one post every 10 days to two weeks! Take good care of yourself! Enjoy Costa Rica and I hope you come back refreshed and rested. Delicious Wishes!
The Low Fat Chick 12:10 pm on July 3, 2012 Permalink |
Thanks Karista! You are so sweet. I will be sure to post pictures of the vacation. I hope to come back refreshed and be able to blog more again.
I think you do an excellent job with posting on your blog. You put forth such a lovely effort with your great pictures. Keep up the good blogging!
Responsibility199 9:24 am on July 2, 2012 Permalink |
I do like fish and an alternative way to cook it certainly caught my eye. I am addicted to halibut, by far my fave fish with walleye firmly in 2nd place. Any reason I couldnt sub out cod for one of these in this recipe?
The Low Fat Chick 12:08 pm on July 3, 2012 Permalink |
Sure! You could use any mild fish. You can also put a combination of cod (or halibut) with salmon, which makes it even meatier.