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Poached Blue Cod with Crispy Potatoes

This recipe was created for our healthcare market. It is a healthy plate of protein, with low sodium and delicious flavours.

Serving: 50 servings

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes


Poached Cod

6 L Sodium-reduced vegetable broth (24 cups)

250 mL Lemon juice (1 cup)

12 sprigs Fresh thyme, finely chopped

12 sprigs Fresh rosemary, finely chopped

56 g Garlic cloves (12 cloves)

12 Bay leaves

20 g Peppercorns

50 fillets Toppits Blue Cod Fillets, Skinless and Boneless, 4 oz

Crispy Potatoes

5.5 kg Baby potatoes, halved

250 mL Olive oil (1 cup)

56 g Garlic cloves, minced (12 cloves)

15 mL Salt and pepper (1 tbsp)


375 mL Olive oil (1 1/2 cup)

175 mL Red wine vinegar (3/4 cup)

150 g Shallots, minced (5 shallots)

60 mL Dijon mustard (1/4 cup)

15 mL Salt and pepper (1 tbsp)

2.4 kg Cherry tomatoes, halved (12 cups, 3L)

480 g Arugula (16 cups)

60 g Capers (1/2 cup)

45 g Fresh chives, finely chopped (1 cup + 1 1/2 tsp)


  1. Poached Cod: In stockpot or steam kettle, combine broth, lemon juice, thyme, rosemary, garlic, bay leaves and peppercorns; bring to boil. Reduce heat to low simmer. Poach fish fillets for 8 to 10 minutes or until fish is just cooked through. Using slotted spoon, carefully transfer fish to paper towels to remove excess moisture. Hold for service.

  2. Crispy Potatoes: Preheat oven to 425˚F (220˚C). Toss together potatoes, oil, garlic, salt and pepper. Arrange in single layer on parchment paper­–lined baking sheet; bake for 25 to 30 minutes or until golden brown and crispy.

  3. Salad: Whisk together oil, vinegar, shallots, mustard, salt and pepper; toss with potatoes, tomatoes, arugula and capers. Hold for service.

  4. For each serving, plate 1 cup/250 mL/150 g salad. Top with 4 oz fish. Garnish with scant teaspoonful of chives.

Tip: For extra-crispy potatoes, use a convection oven.


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