Cod Wrapped in Crispy Potatoes with a Dill and Caper Sauce

Cod Wrapped in Crispy Potatoes

With me wanting to get more fish in my diet I have been keeping an eye out for new dishes and not too long ago I came across this recipe for cod wrapped in crispy potatoes on Kalofagus which caught my eye. I liked the idea of fish wrapped in crispy potatoes, I mean you really cannot go wrong with crispy fried potatoes! In fact this dish immediately made me think about fish n chips where instead of being fish in a crispy deep fried batter with a side of fries you roll them into one to get the best of both worlds and it has the added bonus of being a bit healthier as well!

I very often like to use capers and lemon with fish and this dish has both covered by placing a lemony caper sauce in between the fish and the potato wrapping. Another flavour that I often like like to include with the capers and lemon is dill so I tweaked the recipe a bit by using a bunch of dill in the sauce.

Wrapping the fish in the layer of potatoes can by a little tricky but once you get the hang of it, it is pretty easy. First you need to slice the potatoes very thinly and a mandolin comes in really handy here. Next you need to cook the potatoes in oil until they soften up enough that you can bend them to wrap them around the fish. When you are ready to wrap the fish in the potatoes you want to lay the potatoes out on your working surface in such a way that they overlap each a bit on the sides and interlace on the ends.

Going through the trouble of wrapping the fish in the potato slices was definitely worth it as the final product is fantastic! The potato wrapping does get nice and crispy and when you bite through it you get hit by the amazingly fresh and tasty dill and caper sauce only then to finally hit soft and juicy inner fish layer. Since the local asparagus is still readily available I served the cod wrapped in crispy potatoes on a bed of asparagus and I fried up a few lemon slices as well. Feel free to serve some of the extra dill and caper sauce on the side to smother the asparagus in!

Cod Wrapped in Crispy Potatoes

Cod fillets brushed with a lemon, dill and caper sauce, fried in a wrapping of thinly sliced potatoes until golden brown and nice and crispy.

Servings: makes 2 servings

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Printable Recipe
  • 1 tablespoon olive oil
  • 2 large russet potatoes, peeled and sliced lengthwise, very thinly
  • 1/4 cup dill and caper sauce - see below
  • 2 (6 ounce) cod fillets, rinsed and pat dry
  • 1 tablespoon olive oil
  1. Heat the oil in a pan over medium heat.
  2. Add the potato slices in batches, cook until tender, about 2 minutes, and set aside on paper towels.
  3. Place enough of the potato slices down on your work surface to cover the fish in an overlapping pattern.
  4. Spread one tablespoon of the dill and caper sauce over the middle of the potatoes where the fish will lie, top with the fish and another tablespoon of the dill and caper sauce.
  5. Fold the potato slices over to completely wrap the fish and inter-weave the ends.
  6. Wrap the fish in plastic and let chill in the fridge for an hour.
  7. Heat the oil in a pan over medium heat.
  8. Add the fish and cook until golden brown, about 4 minutes per side.

Dill and Caper Sauce

A bright and tasty dill and caper sauce with a touch of lemon.

Servings: makes 1 cup

Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes

  • 1/2 cup dill
  • 1/2 cup parsley
  • 2 cloves garlic
  • 3 tablespoons capers, drained
  • 1/2 lemon, juice and zest
  • 2 tablespoons olive oil
  • pepper to taste
  1. Puree everything in a food processor.

Similar Recipes:
Halibut Piccata with Baby Artichokes on Quinoa
Fish n Chips
Tilapia Piccata
Asparagus with a Poached Egg in a Dill and Caper Avgolemono Sauce
Trout Amandine


vanillasugar said...

kevin this is a very hard dish to create; getting the potatoes sliced just right and wrapping them just right is very hard.
you did an excellent job on this. really.

caroline said...

this sounds so good and all I need are some dill and capers. I might make this tonight. thanks~

Sara said...

Yum, this fish dish looks fantastic! I've been trying to cook more fish lately, and this looks like just the recipe to try!

Terry C said...

Kevin, When I saw this I was just stunned! It's gorgeous and sounds really tasty. I sometimes can't believe that your "meals used to be boring"!

Ray Butarbutar said...

that looks gorgeous!

Jennifer said...

This looks amazing!!! I love the crispy potato combination with the fish...and the dill caper sauce looks wonderful!

Barefeet In The Kitchen said...

This looks and sounds fantastic! I love it. If I get brave enough, I might even attempt it myself.

Healthy and Homemade said...

Wow fantastic job! The potatoes must have been challenging. It turned out picture perfect.

bellini said...

Bestill my heart!

Saee Koranne-Khandekar said...

OMG, that looks gorgeous! I love the brown color on the potatoes, and the texture of the sauce seems just right. Yum, yum, yum!

mzsade said...

I think it would be simpler to boil the potatoes, add a little corn starch, mash it all up, and roll/beat out the wrappers from it; easier to seal too.

Rosa's Yummy Yums said...

What a refined dish! I really like that crispy potato wrap. Wonderful.



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garlutti said...

Again KEVIN visiting your blog is always a pleasure, I love vegetables yi much this is a recipe combining buenisima flavors are fantastic photos ... hugs Marimi

Katie said...

looks absolutely fantastic! Really!

Joanne said...

At first I thought that wrapping was bacon which made me sad since I wouldn't be able to eat it...but NOPE. Potatoes?!?!? Craziness!

Morsels of Life said...

This dish seems like it'd be hard to get perfectly, yet you seem to have done it again! I'm thinking of trying it this weekend - any hints?

Mindy said...

YUM!!! This looks completely wonderful!

Carrie said...

What a gorgeous dish. I think I might give it a go with sweet potatoes some time!

Peter M said...

Glad you enjoyed and pulled-off the dish,'s a little tricky but worth the effort. Cheers!

Marisa said...

Oh wow, this is genius! Those potatoes must taste soooo good & crispy.

Ema said...

Mmmm, a delicious combination of some of my favorite foods. Only hope I can execute it as well as you did. Thanks for posting.

Taylor said...

Looks soooooo delicious. Ahhhh. Mine would never look as pretty.

Inside a British Mum's Kitchen said...

brilliant idea - wonderful flavors - could eat this everyday

Matt said...

This looks so tasty. YUM....!

rayvenstar said...

This does sound like a really good recipe. I will have to try this one out with my family. I am sure even the teens will try it.

Kiriel said...

My husband absolutely refuses to eat fish (which is silly since he chose it for our wedding dinner), so is this something that I might be able to do with chicken? Like chicken tenders or maybe if I butterflied the chicken?

Twin Tables said...

Seriously need to find a way to come over dinner. :) Seattle is close, right?

Shannon C. said...

printed - can't wait to try it!

Kevin said...

Kiriel: The chicken would not have the light flaky nature that the white fish does but it would prbably taste as good! I would use a thinner cut of chicken.

Exploded Daniel said...

I always loved the Inn Chef recipe where he uses an apple peeler to turn a potato into a strip and wraps it around chicken...but that is hella ridiculous. This is much better.

Gabby Gertel said...

so you cook the fish while it's wrapped in the potatoes and sauce? I'm going to try to cook this on the weekend and I hope I'll be able to pull it off!

Kevin said...

Gabby Gertel: Yes, the fish is cooked while in the potatoes and sauce. This way the potatoes get nice and crispy and golden brown.

glorious sandwiches said...

I never never never never never would have come up with this on my own, but I will do my own take of this soon. Thanks!

Valerie said...

Awesome recipe! I hacked it because I had no big potatoes, but I had parsley and wild-caught cod. I layered the ingredients in large ramekins, with potatoes top and bottom, brushing the top layer of potatoes with olive oil. I left out the dill because it's not in season and my family isn't as fond of it as I am. I baked them at 375 for about half an hour. They were pronounced fantastic by my family -- total win! Thanks so much for the inspiration.

Kevin said...

Valerie: Glad you enjoyed them! I like the sound of making them the way that you did in ramekins and I imagine that muffin tins would also work. Thanks!

Pauline said...

OOO! This is something I will definitely try!

You know, your foodblog was the first I ever encountered and is what actually made me want to start my own.

Amazing post! As always!

Viridiana Ureña Ramírez said...

When I saw it I fell in love with the dish and prepared it! the potatoes were so hard to make but managed to do something similar to you (not as pretty) I had such a hard time slicing and frying the potatoes but it was so delicious and it turned out so well that it was so worth it!!! great dish and excellent choice of ingredients for the sauce! my favorite definitely

Kevin said...

Viridiana Ureña Ramírez: It can be a bit challenging to wrap the potatoes but it is definitely worth the effort!

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