Recipe for: Baked cod with herbs, young potatoes, and asparagus - photo 1
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Recipe for: Baked cod with herbs, young potatoes, and asparagus

Pikantne Main Dishes Regional Cuisine of Poland 50 min Medium 13 wyświetleń ~39.38 PLN * - (0)
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Description

Delicate cod fillets baked with herb butter, served on a bed of young potatoes and spring asparagus. The dish combines the classic Polish taste of fish with seasonal accents — young potatoes and asparagus add freshness, while parsley and optional dill enhance the aroma. A light hint of lemon brightens the flavor, and the optional breadcrumb topping adds a pleasant texture. Perfect as a simple yet impressive spring lunch; it pairs wonderfully with arugula salad or a cool garlic butter sauce. The dish has a nice balance between the creamy texture of the fish, the softness of the potatoes, and the slightly crunchy asparagus, and it looks aesthetically pleasing — the fillets shine with herb butter, sprinkled with greenery.

Ingredients Used

Ingredients (14)

Servings:
4
  • Cod 600 g
  • Young potato 800 g
  • Asparagus 300 g
  • Onion 1 szt. (~150 g)
  • Carrot 2.5 szt. (~200 g)
  • Garlic 3 ząbki (~15 g)
  • Rapeseed oil 30 g
  • Butter 30 g
  • Lemon 1.5 szt. (~120 g)
  • 🌿 Przyprawy
  • Salt 6 g
  • Black pepper 4 szczypty (~2 g)
  • Parsley 1 pęczek (~30 g)
  • ✨ Opcjonalne
  • Dill 1.5 pęczki (~30 g)
  • Breadcrumbs 60 g
💰 Szacowany koszt dania: ~39.38 PLN (9.84 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Preheat the oven to 200°C (top-bottom). Wash the young potatoes in water, cut off any larger blemishes, do not peel if the skin is thin. Cover the potatoes with cold water in a pot, add 1 g of salt, bring to a boil and cook for 10–12 minutes — after this time they should be almost soft, when you pierce them with a fork, the fork should go in with slight resistance.

Ingredients: young potato, Salt
Use a large pot with a lid. Boiling the potatoes before baking shortens the time in the oven and ensures a soft center.
2

Peel the carrot and cut it into sticks about 4–5 cm long. Trim the woody ends of the asparagus (bend the asparagus in your hand; the natural breaking point will indicate where to cut). Cut the onion into thick wedges. Drain the potatoes and let them cool for 2–3 minutes, then halve the larger pieces.

Ingredients: Carrot, asparagus, Onion, young potato
Use a peeler to peel the carrots, and a sharp knife and cutting board to chop. If the potatoes are very small, do not halve them.

Vegetables - sautéing

3

In a large skillet (preferably cast iron or wide), heat 15 g of rapeseed oil over medium heat. Add the onion and carrot, sauté for 4–5 minutes until the onion becomes translucent, stirring every minute. Add the garlic pressed through a garlic press or finely chopped and sauté for 30 seconds — do not let the garlic brown, as it will become bitter.

Ingredients: Rapeseed oil, Onion, Carrot, Garlic
Use a pan with a diameter of 26–28 cm. A wooden spoon or spatula will make stirring easier. Too high a temperature will burn the onion — if it starts to brown, reduce the heat.

Assembly in the dish

4

Transfer the sautéed vegetables to a baking dish (preferably about 30 x 20 cm). Add the halved potatoes and asparagus, drizzle with 15 g of rapeseed oil, season with 3 g of salt and 1 g of black pepper, spreading evenly with your fingers or a spoon. Gently mix to ensure the vegetables are coated with oil and seasonings.

Ingredients: young potato, asparagus, Rapeseed oil, Salt, Black pepper, Carrot, Onion
Use a baking dish with a depth of at least 4 cm. If the dish is small, use two smaller dishes and bake simultaneously.

Preparing the fish

5

Pat the cod fillets dry with a paper towel. In a bowl, mash 30 g of butter with finely chopped parsley (30 g) and, if using, finely chopped dill (30 g). Add the juice of half a lemon (about 30 g) and 2 g of salt, and mix until creamy.

Ingredients: Butter, Parsley, Dill, Lemon, Salt
Use a sharp knife to chop the herbs and a small bowl and fork to mash the butter. The butter should be soft but not liquid — this will make it easier to spread on the fillets.
6

On the board, place the cod fillets skin-side down (if they have skin; if not - on the side that was skin). Evenly spread the prepared herb butter on top of the fillet using a teaspoon. If you want a crispy skin, gently sprinkle with breadcrumbs (60 g) - optional. Drizzle with the remaining lemon juice (the rest from 1 lemon).

Ingredients: Cod, Breadcrumbs, Lemon, Butter, Dill, Parsley
Use a silicone brush or a spoon. Do not apply too thick a layer of butter so that the flavor of the herbs does not dominate; a thin layer will suffice.

Baking

7

Place the cod fillets on the vegetables in a baking dish, side by side, without overlapping. Put the dish in the preheated oven and bake for 12–15 minutes at 200°C (top-bottom). Fillet thickness 2–3 cm: after 12 minutes, check with a fork if the fish starts to flake — then it is ready. If you used larger fillets (3–4 cm), bake for an additional 3–5 minutes.

Ingredients: Cod, young potato, asparagus, Butter, Breadcrumbs
Use a kitchen thermometer if you have one: the safe internal temperature for fish is about 60°C. The dish should be placed on the middle rack of the oven.

Finishing and serving

8

Remove the dish from the oven. Drizzle everything with freshly squeezed lemon juice (the leftovers) and sprinkle with finely chopped parsley (if any remains). Season to taste with a pinch of salt (1–2 g) and freshly ground pepper (a pinch). Let it sit for 2 minutes to allow the juices to settle.

Ingredients: Lemon, Parsley, Salt, Black pepper
Use tongs to lift the fillets (gently, so as not to break the fish). If serving on a large platter, first arrange the potatoes and vegetables, then place the fillets on top.

Serving

9

Serve the dish hot, garnished with an additional slice of lemon and a sprig of parsley. For a contrast in textures, you can add a tablespoon of natural yogurt mixed with finely chopped parsley and a bit of lemon juice as a cold dip.

Ingredients: Lemon, Parsley
Best dish: a porcelain platter with a diameter of 30 cm. If you want to reheat leftovers, use the oven at 160°C for 8–10 minutes to prevent the fish from drying out.

Fun Fact

💡

Cod is one of the most popular fish in Polish coastal cuisine; it was traditionally served with potatoes and butter, while herbal additions appeared later as a lighter, spring variation.

Best for

obiad rodzinny wiosenny obiad przyjęcie z przyjaciółmi

Tips

🍽️ Serving

Serve immediately after baking. Cod is best served with a simple salad of pickled cucumber or arugula and lemon wedges. If breadcrumbs were used, add fresh dill for contrast.

🥡 Storage

Store in an airtight container in the refrigerator for up to 24 hours. To reheat, use the oven at 160°C for 8–10 minutes to retain moisture. Do not refreeze fish that has already been thawed.

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