Cod and potato casserole
This is such an easy dinner to make, cooked all in one pan so there’s hardly any washing up, and it’s perfect for a mid‑week meal. This cod and potato casserole is the kind of homely, comforting dish that feels just right on a chilly evening.
Tender flakes of cod, soft potatoes and a savoury sauce come together in one bubbling bake that’s simple to prepare and incredibly satisfying.
Serving suggestions for cod and potato casserole
- Steamed green beans or tenderstem broccoli
- Roasted cherry tomatoes for sweetness and colour
- Crusty bread or warm baguette slices
- Steamed asparagus in spring or early summer
Cod and potato casserole
Ingredients
- 25 g salted butter
- 400 g baby potatoes, halved
- 2 leeks, sliced
- 2 tarragon sprigs
- 100 ml white wine
- 200 ml chicken stock
- 100 ml double cream
- 150 g frozen peas
- 4 cod fillets
- salt and pepper
Instructions
- Melt the butter in a large lidded saucepan or casserole dish, add the potatoes and leeks. Season with salt and pepper and cook for a few mins, stirring regularly.
- Add the tarragon and pour in the white wine and cook for 5mins. Add the stock and bring to the boil.
- Add the peas, cover the pan and turn down the heat and simmer until the vegetable are tender, this should take around 20mins.
- Add the double cream, place the cod fillets on top and cook for a further 10 – 15mins until the cod is cooked through. Serve immediately.