Lacquered Cod with Maxims Potatoes

The emblematic glazed cod, with its smooth texture and intense flavor, is combined with tender and sweet Kennebeck potatoes and caramelized onion to create a comforting dish full of flavors.
baked
cod
fish
main dish
traditional
Ingredients
Servings
4
Measurement units

Main ingredients

  • 4 salted cod fillets
  • 3 Kennebec potatoes
  • 1 onion
  • butter
  • 1 orange
  • 3 tablespoonshoney
  • 2 tablespoonsorange juice
Nutritional Information

Per serving

Calculated for 4 servings

Calories
470 kcal
Protein
54.3 g
Fat
6.2 g
Carbohydrates
48.5 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Confit the Onion

  1. Finely chop one onion and cook it gently in a frying pan with a drizzle of olive oil over low heat for 15-20 minutes, stirring occasionally, until golden and soft. Reserve.
  2. Strain and reserve the onion oil for frying the cod later, making sure no pieces of onion remain in it.

Blanch the Orange Slices

  1. Cut half an orange into rounds about 3 mm thick, then cut each round in half to make half-moons.
  2. Bring enough water to cover the orange slices to a boil. Add the slices and blanch for 1 minute from the moment the water returns to a boil.
  3. Remove the orange with a slotted spoon and drain in a colander for a few minutes. Reserve.

Prepare the Honey Glaze

  1. Warm the honey gently in a saucepan. When it begins to heat, add one tablespoon of orange juice and stir to combine.
  2. Bring to a boil, then cook over low heat for 3-5 minutes, stirring occasionally, until slightly thickened. Remove from the heat and reserve.

Bake the Maxims Potatoes

  1. Wash the unpeeled potatoes well in cold water to remove all dirt.
  2. Cut the potatoes into thin whole rounds about 2-3 mm thick.
  3. Cut one piece of baking paper per serving plate, each large enough to hold the potatoes.
  4. Put the papers on a baking tray and brush them completely with melted butter.
  5. On each paper, arrange two rows of slightly overlapping potato slices to cover its surface.
  6. Brush the potatoes with butter so they brown in the oven.
  7. Bake the potatoes at 170ºC for 15 minutes.
  8. Reduce the temperature to 140ºC and bake for another 15 minutes.
  9. Remove the tray from the oven but leave the potatoes untouched so they stay warm while the cod bakes.

Prepare the Cod

  1. In a frying pan with the reserved onion oil, cook the cod for 1 minute on the skinless side only, until lightly golden.
  2. Transfer it to an ovenproof tray with the fried side facing up and brush the cod evenly with honey.
  3. Rest for 1 minute so it absorbs the honey, then brush it again.
  4. Arrange the orange slices evenly beside the cod on the tray.
  5. Bake at 180ºC for 10 minutes, brushing the cod with the honey in the tray two or three times during baking.

Plating

  1. Place one paper strip of potatoes on a flat plate, cover with another flat plate of the same size, and carefully flip them together.
  2. Carefully remove the paper, keeping the potato rows aligned.
  3. Spread the confit onion evenly over the potatoes, then arrange the orange slices or segments on top.
  4. Finish with the gently warmed cod on top of the orange, making sure each serving includes a balanced amount of every component.
Original recipe
View or download the original PDF document.
Download PDF
    Lacquered Cod with Maxims Potatoes | The Catalan Table