Cod or Haddock with Potatoes and Onions

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Golf season has been interfering with my cooking routine lately. Not spending as much time at the stove as I usually do. Eating out a bit more and always on the lookout for good places to grab a snack. Dropped in to Mo’s Diner in St. Andrew’s recently for breakfast (bacon and eggs), and had lunch (turkey panini) at The Grind in downtown Cornwall. Two good spots, for sure. Another spot to visit in the summer is the Cornwall Golf and Country Club. Take a seat on the patio there on a sunny day, enjoy the view of the golf course and the St. Lawrence River, and check out the smoked meat panini.

Now, let’s get cooking!

Cod or Haddock with Potatoes and Onions


1-1/4 lb. cod or haddock

1 large onion, sliced

2-3 cloves garlic, sliced

3-4 strips bacon, chopped

4 potatoes, sliced

1/2 cup white wine

olive oil, butter, salt and pepper


Pre-heat oven to 325 degrees F.

Heat olive oil and a little butter in a skillet. Sauté bacon on medium high heat, taking care not to burn. When bacon is starting to crisp up, add onions and garlic and continue cooking until onions are translucent and semi-cooked. Place bacon, onions and garlic in bottom of a nine by twelve casserole.

Add a little oil and butter to the pan if necessary, add potato slices, salt and pepper, and saute until potato slices start to brown. Place potato in casserole, on top of onions.

While potatoes are cooking, rinse fish, pat dry, cut into six inch pieces, and sprinkle with salt. When potatoes are out of the pan, add a little more oil and/or butter if necessary, and then saute the pieces of fish for about a minute on each side and place on top of potatoes in the casserole dish.

Pour wine over the contents of the casserole, cover with tinfoil, and bake in pre-heated oven for 30 minutes. Remove from oven and let cool a few minutes before serving. Serves two or three people.

When making this dish, the bacon and garlic are optional, but highly recommended. Another optional addition is a handful of scallops. If you use the larger sea scallops, slice them in half before sauteing lightly. Then add them to the casserole.

Serve with a fresh salad and/or a side dish of broccoli and enjoy.

Now, let’s get cooking!

Organizations: The Grind, Cornwall Golf and Country Club

Geographic location: Cornwall, St. Lawrence River

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