White cod with lemon sauce and pocket potatoes

White cod with lemon sauce and pocket potatoes

This simple yet sophisticated dish is perfect for a romantic dinner, but can also be enjoyed on ordinary days. The white cod, with its delicate texture, pairs wonderfully with the fresh lemon sauce and tender potatoes, creating an unforgettable culinary experience. The recipe I am sharing with you today is not only easy to follow but also full of flavors that will delight your taste buds.

Preparation time: 15 minutes
Baking time: 25 minutes
Total time: 40 minutes
Number of servings: 2

Ingredients:
- 2 pieces of white cod (approximately 300-400g)
- 3 lemons (for juice and zest)
- 1 bunch of fresh parsley
- 1 bunch of fresh dill
- Salt and pepper, to taste
- 100g butter (half a package)
- 1 glass of white wine (approximately 150ml)
- 4 tablespoons of olive oil
- 500g new potatoes (preferably)
- Aluminum foil, about 1.5-2 meters

The story behind the recipe
It is fascinating how simple dishes, like this white cod with lemon sauce and potatoes, can bring people together. The origins of using fish in culinary preparations date back to ancient times, holding a special significance in many cultures. This dish is a tribute to fresh, natural ingredients that not only support health but also celebrate cooking as an art.

Preparation steps

1. Preparing the ingredients
- Start by washing the potatoes well. If they are small and new, you can use them with the skin on; otherwise, peel them.
- Boil the potatoes in a pot of salted water. It’s important not to cook them completely, as they will continue to cook in the oven and you don’t want them to fall apart.

2. Preparing the lemon sauce
- In the meantime, finely grate the zest of two lemons and squeeze the juice from all three lemons. The zest will add an intense and aromatic flavor.
- Finely chop the parsley and dill. It’s essential that the herbs are fresh to achieve the best flavors.

3. The fish mixture
- In a bowl, mix the lemon zest, lemon juice, chopped dill, 1/4 of the chopped parsley, 2 tablespoons of olive oil, salt, and pepper.
- Rub the white cod pieces well with this mixture, ensuring they are evenly coated.

4. Preparing the potatoes
- After boiling the potatoes for 10-15 minutes (check with a fork to see if they are tender but not fully cooked), drain them.
- Add the cubed butter and the remaining chopped parsley, mixing gently to avoid turning them into mash. Season with salt and pepper to taste.

5. Forming the foil pockets
- Cut a meter of aluminum foil and fold it in half to give it more strength.
- Place half of the potato mixture on the aluminum foil, followed by a piece of fish prepared with the lemon sauce.
- Drizzle everything with a tablespoon of olive oil.
- Fold the edges of the foil 2-3 times to form a pocket, leaving the top open.
- Repeat the process for the other pocket.

6. The final phase – baking
- Place the pockets on a baking tray. Tilt them slightly and pour half of the glass of white wine into each pocket.
- Put the tray on the stovetop over medium heat for 1-2 minutes until the pockets start to sizzle. This step will activate the flavors in the sauce.
- Preheat the oven to 230°C and then place the tray inside. Bake for 25 minutes.

7. Serving
- After 25 minutes, carefully open one pocket to check if the fish is cooked (it should be opaque and flake easily). If it needs more time, leave it for a few extra minutes.
- Serve directly from the pocket, cutting the top with a knife to keep all the flavors and juices inside.

Serving suggestions
This dish pairs perfectly with a glass of dry white wine or a refreshing lemonade. A fresh green salad or a side of steamed vegetables would complement the meal excellently.

Tips and variations
- You can replace the white cod with salmon or pangasius, depending on your preferences.
- If you want a spicy note, add some chili flakes to the lemon sauce.
- Instead of potatoes, you can use rice or quinoa for a lighter and healthier option.

Nutritional information
This dish is rich in protein, omega-3s, and vitamins from vegetables. A serving of white cod with lemon sauce and potatoes has approximately 400-500 calories, depending on the amount of butter and wine used.

Frequently asked questions
- Can I use another type of fish? Yes, you can use any white fish, ensuring it has no large bones and cooks evenly.
- Can I prepare this dish in advance? It is recommended to prepare it fresh, but you can make the sauce and potatoes a few hours ahead, then assemble and bake the pockets before serving.

This recipe for white cod with lemon sauce and potatoes in a pocket is an excellent choice for anyone looking to experiment with cooking in a simple yet impressive way. It’s a whimsical way to transform an ordinary dinner into an unforgettable experience. Enjoy!