“Scandinavian Savory: Creamy Dill & Lemon Baked Cod with Roasted Fingerling Potatoes”

Hey there, foodie friends and family!

It’s Al here, back with a fresh, new culinary creation that’s sure to excite your taste buds and bring a bit of Scandinavian charm to your dinner table. As you all know, I absolutely love experimenting with flavors from around the world, and today’s no exception. With a bustling household of little ones – Edward, Alexander, Barnaby, and Richard have certainly kept me on my toes – I’m all about dishes that are straightforward but bursting with flavor, because let’s face it, time is a luxury I don’t have much of these days!

This evening, I’m thrilled to share with you a dish that’s become a new favorite in our home: Creamy Dill & Lemon Baked Cod with Roasted Fingerling Potatoes. It’s like a warm hug from the colder climes, and it’s been met with a chorus of ‘yum’s around our dinner table (not an easy feat with my crew of discerning mini-chefs!).

The star of the dish is the cod – oh, that gloriously flaky, buttery fish that soaks up the rich flavors of dill and lemon like a charm. I chose cod for its delicate taste, which pairs perfectly with the zestiness of lemon and the grassy notes of dill – a combination that takes me straight to a cozy little cottage by a fjord.

Before I dive into the method (trust me, it’s as easy as pie), let’s chat about the little heroes of the dish alongside our cod – the fingerling potatoes. Their unique, earthy flavor and creamy texture make them ideal for roasting. And when combined with a touch of olive oil, a whisper of garlic, and a sprinkling of seasoning, they transform into crispy, golden nuggets of pure joy.

Now, without further ado, let me guide you through prepping this divine meal. Prep time is minimal, which means you can keep an eye on the little ones while the oven does most of the work.

I’ll spare you the step-by-step here – it’s all laid out above – but what I will say is that timing is everything. Get those potatoes in the oven first to give them a head start; you’ll thank me for that tip when they emerge sizzling and crisp.

And oh, the sauce! It’s a no-fuss mix of cream, dill, and lemon that comes together in a snap but tastes like you’ve spent hours on it. Pour it over the cod, pop it in the oven, and let those flavors meld together into something truly special.

I have to say, I really enjoyed the simplicity of this dish. It’s hearty but doesn’t leave you feeling heavy. The creaminess of the sauce matched with the lightness of the cod was a hit with my eldest, Edward, while little Alexander couldn’t get enough of the potatoes (I mean, who can blame him?). Barnaby made a delightful mess, and even baby Richard seemed to approve with his gummy smile.

I hope this dish brings as much warmth and satisfaction to your family as it has to mine. It’s a little slice of Scandinavia that’s perfect for a chilly evening or any time you need a comforting meal that’s both nutritious and delicious.

Before I sign off, I’d love if you could share your own family’s reaction to this dish in the comments below. And, as always, tweak the recipe to suit your palate! More lemon? A hint of chili? Go for it and make it your own!

Till next time, keep those ovens warm and those plates full. Happy cooking, everyone!

Cheers,
Al

Ingredients

– 4 portions of cod fillets (approximately 6 ounces each)
– 2 tablespoons fresh dill, finely chopped
– Zest of 1 lemon
– Juice of 1/2 lemon
– 1 cup heavy cream
– 1 pound fingerling potatoes, halved lengthwise
– 3 tablespoons olive oil
– 4 cloves garlic, minced
– Sea salt, to taste
– Freshly ground black pepper, to taste
– 1 teaspoon paprika
– 1/2 teaspoon onion powder
– Optional: Fresh parsley, chopped for garnish

Method

1. Preheat your oven to 400°F (200°C). Prepare a baking dish large enough to fit the cod fillets in a single layer.

2. Rinse the fingerling potatoes under cold water and pat them dry with paper towels. Add the potatoes to a mixing bowl, drizzle with 2 tablespoons of olive oil, and sprinkle with minced garlic, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, paprika, and onion powder. Toss until the potatoes are well coated.

3. Spread the seasoned potatoes in a single layer on a baking sheet. Place in the preheated oven and roast for 20-25 minutes until they are golden brown and fork-tender.

4. While the potatoes are roasting, prepare the cod. Pat the fillets dry with paper towels. Season both sides with sea salt and freshly ground black pepper to taste.

5. In a small bowl, combine the heavy cream, freshly chopped dill, lemon zest, and lemon juice. Whisk to integrate.

6. Take the preheated baking dish and lightly oil it with the remaining tablespoon of olive oil. Place the seasoned cod fillets in the dish, and pour the creamy dill and lemon mixture over the fish, making sure each fillet is evenly coated.

7. Insert the dish with cod into the oven (you can do this in the last 15 minutes of the potato roasting time). Bake the cod for 12-15 minutes until the fish flakes easily with a fork and is opaque throughout.

8. Check both the cod and potatoes for doneness. The potatoes should be crisp on the outside and soft on the inside. If not, let them roast for an additional 5-10 minutes while the fish rests.

9. Remove both the cod and the potatoes from the oven. If desired, sprinkle the cod with extra fresh dill and garnish with chopped parsley for a pop of color.

10. Serve the creamy dill and lemon baked cod hot, accompanied by the perfectly roasted fingerling potatoes. Enjoy!