Recipe: Roasted Citrus-Crumbed Cod with Cheddar-Sage Mashed Potatoes

ROASTED CITRUS-CRUMBED COD
WITH CHEDDAR-SAGE MASHED POTATOES

1 1/2 pounds Yukon Gold potatoes, peeled and cut into chunks
FOR THE COD:
1 1/4 cups panko (Japanese bread crumbs)
1/4 cup unsalted butter, melted
1/4 cup chopped Italian parsley
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
1 teaspoon grated lime zest
6 (6 ounces each) skinless cod fillets, 1 1/2 inches thick, pin bones removed
1/2 teaspoon kosher salt mixed with 1/2 teaspoon freshly ground black pepper
FOR THE MASHED POTATOES:
1/2 cup milk
1 teaspoon dried sage, crumbled
1/2 cup shredded Cheddar cheese
Roasted or boiled carrots (optional, for serving)

In a large pot, bring potatoes, with enough cold water to cover, to a boil. Boil 15 minutes, or until tender.

MEANWHILE, TO PREPARE THE COD:
Preheat oven to 450 degrees F. Line a large baking sheet with parchment paper.

Combine panko, butter, parsley, and citrus zest until evenly blended.

Arrange cod fillets on prepared baking sheet. Season fish with salt mixture. Top with panko mixture, pressing lightly to adhere to fillets.

Roast cod until bread crumbs are browned and cod is barely opaque in thickest part, about 8 to 10 minutes.

TO PREPARE THE MASHED POTATOES:
Drain potatoes; return to pot. Add milk and sage; mash over low heat until potatoes are smooth and creamy. Stir in cheese until melted.

TO SERVE:
Mound mashed potatoes on serving plates. Top each with a piece of cod. Serve with roasted or boiled carrots, if desired.

Makes 6 servings
Adapted from source: Redbook Magazine