Golden Cod with Whipped Potatoes and Crunchy Tortilla Bites

Golden Cod with Whipped Potatoes and Crunchy Tortilla Bites

A quick and comforting meal featuring pan-seared golden cod fillets served alongside fluffy mashed potatoes, lightly sautéed spinach, and crispy, seasoned tortilla bites for a satisfying crunch.

Dietary

Tags

Ingredients

Instructions

  1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
  2. Cut each flour tortilla into 8-12 wedges. In a medium bowl, toss the tortilla wedges with 1 tablespoon of olive oil and a 1/4 teaspoon of salt. Spread them in a single layer on the prepared baking sheet.
  3. Bake the tortilla wedges for 8-10 minutes, or until golden and crisp. Set aside.
  4. While tortillas are baking, heat the remaining 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Carefully add the breaded cod fillets and cook for 5 minutes per side, or until golden brown and cooked through (internal temperature reaches 145°F).
  5. Simultaneously, bring 1 1/2 cups of water to a boil in a medium saucepan. Remove from heat and stir in the 1 1/2 cups instant mashed potato flakes, 1 1/2 cups milk, 3 tablespoons butter, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth and fluffy. Cover to keep warm.
  6. Once the cod is nearly done, add the 6 ounces fresh spinach to the same skillet as the fish (or a separate small pan) and sauté for 2-3 minutes, until just wilted. Season with a 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
  7. Serve the golden cod fillets with generous portions of whipped mashed potatoes, a side of sautéed spinach, and crunchy tortilla bites.

Notes

Leftovers store well in the refrigerator for up to 2-3 days. Reheat fish in a toaster oven or air fryer for crispiness. Mashed potatoes can be reheated gently on the stovetop or in the microwave. The tortilla chips are best eaten fresh but can be stored in an airtight container at room temperature.

Nutrition (per serving)