Cod & Buttered Potatoes
The cod twin of the salmon & buttered potatoes — cod, waxy potatoes and veg steamed in one oven run, dressed at the end with a lemon-leek butter made on the hob. Fish stays in clean pieces. One oven run plus a small pan, about 35 minutes, mostly passive.
Steam oven + small pan · ~35 min (mostly passive) · serves 5 adults
The cod twin of the salmon & buttered potatoes — one Dampf run, hob only for the lemon-leek butter. No onion/garlic.
Ingredients
- 750 g cod (cabillaud) fillets, boneless, thick pieces if possible
- 1.2 kg waxy potatoes, halved (or quartered if large)
- 2 leeks, finely sliced
- 60 g butter
- 1 lemon, zested and juiced
- 2 tbsp fresh parsley or dill, chopped
- ½ tsp salt + pepper
- 1 head broccoli + 4 carrots, cut into batons (visible — kids like seeing them)
Method — by station
One staged Dampf session: potatoes first, cod and side veg join partway so everything finishes together. The lemon-leek butter comes together on the hob meanwhile and dresses the potatoes at the end.
🔥 In the steam oven — Dampf, 100 °C, 100 % humidity (~25 min total)
Steam oven — no preheat needed; set it going from cold.
- Potatoes on the perforated tray, cut-side up. In first:
Dampf, 100 °C, 100 % humidity, 25 min. - After 13 min, open and add: the cod (left in whole pieces, unseasoned, on a second tray or solid dish) and the broccoli + carrot batons alongside. Close and continue at the same setting for the remaining ~12 min, until the cod turns opaque and flakes, and a knife slides through the potatoes. Cod is more delicate than salmon — if the fillets are thin (under 2 cm), add them at the 15-min mark instead (~10 min in the steam).
🍳 On the hob — small pan (~8 min, while the oven runs)
- Melt the butter over low heat; add the leek and cook gently ~6 min until soft and silky — no colour.
- Off the heat, stir in the lemon zest, juice and herbs. No salt yet.
🍱 To assemble
- Baby first: set aside a piece of cod — debone, shred and check carefully for bones and cartilage — with a few plain potatoes and steamed veg. No salt, no leek butter (or just a spoonful, it’s unsalted).
- Children next: their portions of cod, potatoes and veg, tossed with a little of the leek butter, before any salting.
- Adults: season the remaining leek butter with the salt and pepper, toss through the rest of the potatoes, and box with the cod and steamed veg. Don’t forget the work portion.
Notes
- Cod handles gently: lift it with a fish slice in one motion — it flakes apart more readily than salmon once cooked.
- Reheat: steam oven, lid off,
Dampf, 100 °C, 100 % humidity, ~10 min. Cod dries faster than salmon on reheat, so don’t go longer. - The cod is deliberately cooked unseasoned so the baby’s portion needs no separate handling in the oven.
- Keeps 2 days (fish rule). Potatoes alone keep 3.