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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Cod Wrapped in Crispy Potatoes with a Dill and Caper Sauce

[heart_this] · Jun 23, 2011 · 46 Comments

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.

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 Wrapped in Crispy Potatoes

Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Servings: 2

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.

ingredients
  • 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
directions
  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

Dill and Caper Sauce

Prep Time: 5 minutes Total Time: 5 minutes Servings: 1cup

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

ingredients
  • 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
directions
  1. Puree everything in a food processor.
Similar Recipes:
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Asparagus with a Poached Egg in a Dill and Caper Avgolemono Sauce
Trout Almondine
Cod Poached in Arrabbiata Sauce
Cod in a Tomato Lemon Butter Sauce

30 Minute Meals, 6 Ingredients, Food, Gluten-free, Main Course, One-Pan, One-Pot, Recipe, Seafood

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Reader Interactions

Comments

  1. vanillasugar says

    June 23, 2011 at 11:46 pm

    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.

    Reply
  2. caroline says

    June 24, 2011 at 12:04 am

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

    Reply
  3. Sara says

    June 24, 2011 at 12:09 am

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

    Reply
  4. Terry C says

    June 24, 2011 at 12:16 am

    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"!

    Reply
  5. Ray Butarbutar says

    June 24, 2011 at 1:04 am

    that looks gorgeous!

    Reply
  6. Jennifer says

    June 24, 2011 at 2:14 am

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

    Reply
  7. Barefeet In The Kitchen says

    June 24, 2011 at 3:02 am

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

    Reply
  8. Healthy and Homemade says

    June 24, 2011 at 3:05 am

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

    Reply
  9. bellini says

    June 24, 2011 at 3:36 am

    Bestill my heart!

    Reply
  10. Saee Koranne-Khandekar says

    June 24, 2011 at 4:55 am

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

    Reply
  11. mzsade says

    June 24, 2011 at 5:26 am

    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.

    Reply
  12. Rosa's Yummy Yums says

    June 24, 2011 at 6:18 am

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

    Cheers,

    Rosa

    Reply
  13. Aarthi says

    June 24, 2011 at 6:30 am

    Hai Dear

    This looks yummy….you have a lovely blog…Please check out my blog..It is for food lovers and person who love to cook..You could find so many recipes that you can easily try at home..I update this blog on a regular basis…So please follow me and motivate me..Thank you
    http://yummytummy-aarthi.blogspot.com

    Aarthi
    cy

    Reply
  14. garlutti says

    June 24, 2011 at 7:42 am

    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

    Reply
  15. Katie says

    June 24, 2011 at 8:35 am

    looks absolutely fantastic! Really!

    Reply
  16. Joanne says

    June 24, 2011 at 10:33 am

    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!

    Reply
  17. Morsels of Life says

    June 24, 2011 at 11:28 am

    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?

    Reply
  18. Mindy says

    June 24, 2011 at 1:52 pm

    YUM!!! This looks completely wonderful!

    Reply
  19. Carrie says

    June 24, 2011 at 2:13 pm

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

    Reply
  20. Peter M says

    June 24, 2011 at 2:22 pm

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

    Reply
  21. Marisa says

    June 24, 2011 at 3:59 pm

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

    Reply
  22. Ema says

    June 24, 2011 at 7:36 pm

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

    Reply
  23. Taylor says

    June 25, 2011 at 12:10 am

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

    Reply
  24. Inside a British Mum's Kitchen says

    June 25, 2011 at 1:00 pm

    brilliant idea – wonderful flavors – could eat this everyday
    Mary

    Reply
  25. Matt says

    June 25, 2011 at 7:55 pm

    This looks so tasty. YUM….!

    Reply
  26. rayvenstar says

    June 25, 2011 at 9:31 pm

    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.

    Reply
  27. Kiriel says

    June 26, 2011 at 3:33 am

    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?

    Reply
  28. Twin Tables says

    June 28, 2011 at 1:58 am

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

    Reply
  29. Shannon C. says

    June 30, 2011 at 8:20 pm

    printed – can't wait to try it!

    Reply
  30. Kevin says

    July 1, 2011 at 11:49 am

    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.

    Reply
  31. Exploded Daniel says

    July 6, 2011 at 8:38 pm

    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.

    Reply
  32. Gabby Gertel says

    July 7, 2011 at 5:54 am

    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!

    Reply
  33. Kevin says

    July 8, 2011 at 11:44 am

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

    Reply
  34. glorious sandwiches says

    August 16, 2011 at 8:53 pm

    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!

    Reply
  35. Valerie says

    March 5, 2012 at 4:28 am

    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.

    Reply
  36. Kevin says

    March 8, 2012 at 11:25 am

    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!

    Reply
  37. Pauline says

    May 2, 2012 at 10:12 pm

    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!

    Reply
  38. Viridiana Ureña Ramírez says

    October 11, 2012 at 5:52 pm

    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

    Reply
  39. Kevin says

    October 18, 2012 at 2:12 pm

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

    Reply
  40. Sundita Jerman says

    May 13, 2015 at 11:23 pm

    Kevin, have you ever considered making short videos of some of your recipes? This one would be a great candidate. I can't even wrap my head around the idea of intertwining potatoes around the fish.
    Also, your blog is FANTASTIC. Everything looks so lovely and delicious!

    Reply
  41. kevin says

    May 14, 2015 at 10:09 am

    Sundita Jerman: Thanks! I'm glad that you have been enjoying my recipes! A video of this recipe is a great idea! I have been looking into videos!

    Reply
  42. Daniel says

    June 11, 2015 at 3:16 pm

    Nice recipe, thanks

    Reply
  43. Kilyena says

    March 16, 2017 at 4:00 am

    Oh my bejesus! This was incrediably good! I followed the recipe exactly. I did double the recipe for four servings. This is a fantastic dish to make for company. It makes a great presentation. The best way I found to slice the potatoes this thin and was with a mandolin. The Dill and Caper Sauce was spot on! We LOVED IT! We had asparagus twice in the past week so I served Honey Balsamic Roasted Brussels Sprouts instead. Hubby raved about this dish!! Woo Hoo thank you Kevin! We will definitely keep this one! I'm sure it will be made often. /HUG

    Reply
  44. kevin says

    March 16, 2017 at 1:33 pm

    Kilyena: I'm glad you enjoyed it!

    Reply
  45. Lisa says

    June 6, 2019 at 6:39 pm

    This was a bit of a tedious recipe but very tasty. I used fresh herbs from my garden and used the ramekin hack mentioned by another user. It came out perfectly cooked. I will certainly make this one again – the flavour was fantastic.

    Reply
  46. Jennifer says

    May 30, 2020 at 9:14 pm

    Kevin what a beautiful recipe!!! I’m going to make this and will post afterwards!!!! Can’t wait as ever dish I’ve made from Closet Cooking has been delicious! 😊

    Reply

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