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Cod With Soy-Caramelized Onions and Potatoes

Cod With Soy-Caramelized Onions and Potatoes

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Adding ginger and soy sauce to caramelized onions gives a bit of zingy punch and intrigue, creating a multidimensional meal that comes together in just one skillet. Covering the onions briefly during the beginning of the cooking process helps them break down more quickly—a baking sheet will work if you don’t have a lid!


  • 3 Tbsp. extra-virgin olive oil, divided
  • 2 medium onions, thinly sliced
  • 1 1" piece ginger, peeled, sliced into matchsticks or finely chopped
  • 1 medium russet potato, scrubbed, sliced into ¼"-thick rounds
  • 2 5–6-oz. cod, pollock, halibut, or other flaky white fish or salmon fillets
  • 2 scallions, trimmed, thinly sliced
  • Furikake, shichimi togarashi, sesame seeds, mild red pepper flakes, or other fun sprinkly topping (for serving; optional)

Recipe Preparation

  • Heat 2 Tbsp. oil in a large skillet over medium. Add onions, season with salt, and cover. Cook, uncovering and stirring occasionally, until onions are softened and just beginning to take on color, about 5 minutes. Uncover, add ginger, and cook, stirring occasionally, until onions are jammy and golden brown, 10–12 minutes. Stir in soy sauce. Transfer onion mixture to a plate and wipe out skillet.

  • Pour remaining 1 Tbsp. oil into same skillet and increase heat to medium-high. Add potatoes in a single layer and season with salt. Cook, turning halfway through, until golden brown, 10–12 minutes.

  • Spread onion mixture over potatoes, leaving a 1" border of potatoes without onion mixture. Season fish with salt and place on top of onion mixture. Cover and reduce heat to medium-low. Cook until fish is opaque throughout and easily flakes apart, 10–12 minutes. Serve topped with scallions and furikake (if using).

Reviews SectionThis dish was tasty! Next time, I will look into how to cook the potatoes all the way through without destroying my pan... :( Next day leftovers are even better than the original dish. Make sure you leave yourself a little extra for the following day!AnonymousSeattle, WA07/22/20Simple and simply delicious. Excellent weeknight meal (though the onions do take time), this was a big hit with the kids and adults in my house.AnonymousMontclair, NJ 06/23/20This is the best bon appetit recipe I've ever made! It was so easy but gratifying as a young burgeoning home cook.I've recently made several recipes from Bon Appetit and loved every single one but this one did not come together for me. It was very one-note as expected with just soy sauce and salt as the seasoning. It was also time-consuming having to cook onions and potatoes separately. My family didn't care of it at all. Felt like I wasted good, fresh-caught halibut.AnonymousTruckee, CA06/20/20Excellent. beloved by all who ate it.a.goekler7491Denton, TX06/18/20This was outstanding. Plan on spending a good 40 minutes in front of the stove, but worth it for a really nice dinner for two. I didn't have the fancy toppings, but did top with scallions, red pepper flakes and toasted sesame seeds. I added some finely chopped kale from my garden to the onion mixture after the onions had finished caramelizing. The recipe doesn't needed it, I just needed more healthy greenage in my dinner and didn't want to have to make a separate side. Can't wait to make this again!This was great easy weeknight dinner! I grated the ginger instead of cutting it into matchsticks - that was a mistake.This was v simple and easy to make. I had to make enough to serve 4 so the potatoes took a little long, since they had to be cooked in a single layer without piling up, but it all come together nicely. Served this with a side of rice and some greens.So good, so easy (not fast, but easy), so few ingredients. Use high quality soy sauce. The onions and potatoes pack a wallop. Super easy week night meal if you don't mind the time it takes to caramelize the onions.So flavorful and so simple and easy! Will definitely make this again.AnonymousSouth Africa 06/08/20This was super flavorful and easy to make. Next time I'm going to try this with chicken!Great recipe!! The onions are luscious under the fish. The potatoes lose their crispness once you cook the fish on top of it, but they were still delicious, so I am not sure if that was the intent. Easy enough for a week night.AdamsmumMaple Grove Minnesota06/03/20LOVED this recipe! I was worried about how strong the ginger would be, but it tasted great with the Asian-inspired flavors of the rest of the dish! I had such a fun time cooking this with my boyfriend! We used salmon instead, and since we had a small pan, so we couldn't use the whole potato. But it tasted AMAZING -- our mouths still water just thinking about it. Thank you Chris Morocco!!I mostly followed the recipe but was, as usual, helped by reviewers' suggestions. I doubled the ginger and sauted three onions instead of two. We had sole fillets in the freezer and cooked them from frozen. The fish was perfect and the complete meal was very good. The dish I prepared actually looked like the picture. I appreciated the simple ingredients, all of which we had on hand. We are only grocery shopping once every seven to 10 days in keeping with the current Public Health directives. I also appreciated simple clean-up - a cutting board and a skillet. Thank you Bon Appetit.In the words of British Columbia's Public Health Officer ( and hero), Dr. Bonnie Henry, "Be Kind; Be Calm; Be Safe"RiganaSwansea Point, BC Canada05/26/20This was my first time making fish (literally ever. It's very expensive where I live and I don't want to completely ruin it and waste $$$), but this was absolutely delicious. It's super easy! I let my pan get too hot when crisping up the potatoes, but even with that, they weren't burnt by the time the fish was completed. There's a surprising amount of flavor in here, with the bites of scallion and ginger.AnonymousMichigan05/26/20This was really good and healthy and easy. Next time I will double the ginger and maybe pop under broiler at end to crisp up the fish a bit. Potatoes didn’t burn at all - were perfectly cooked as was fish. We had a thicker piece of fish so it look longer. Definitely lovely presentation too..AnonymousBrooklyn NY05/25/20Used halibut instead of cod. Let everything get really carmelized, including the potatoes. One of the most flavorful and delicious fish dishes I’ve had in my life!AnonymousPalm Springs 05/23/20A joy to make and eat. Used halibut instead of cod.AnonymousBellingham, WA05/22/20i follow the comment and pan fried my fish ~5 mins before adding all components together. Since my pan was small I also cut my potato into a moonshape (half a circle) so i can fit more potato. The onion was so yummy!!! I also added some sambal oelek on top of my fish toobonesandkyleManhattan,NY05/22/20It's unclear about how to do the potatoes. Are they supposed to be 3 or 4 smaller pancakes or one large bit of potato? Hope to try this tonight.AnonymousSouth Hero Vermont05/22/20So so delicious! I took the advice of another comment and cooked the fish separately to avoid burning the potatoes and that was a good decision. I cooked the cod in a tablespoon of olive oil for 5 minutes and then spooned the hot oil over the fish for a minute or two and it was perfect. Delicious, simple dish!AnonymousBrooklyn, NY05/21/20The onion/ginger/soy base of this dish is so fragrant and rich. I swapped a butterflied chicken breast for the cod and leftover rice for the potatoes; the chicken cooked perfectly in 12 minutes and the rice got beautifully crispy on the bottom.AnonymousJersey City, NJ05/20/20I was SO surprised how good this was. for such a simple recipe it really is so savory!! halfway done eating it now and had to write this real quick lol.Maybe medium russet potatoes are a lot smaller in New York than where I'm from? I used a 12" stainless steel pan, and could only fit half of my rounds on the pan. So I worked in 2 batches, which isn't too big of a deal. But then my dang fish took almost 18 minutes to cook, which left my potatoes deeply golden, some of them between deep gold/burnt. If I cooked my fish separate, then it would have been perfect! My cod was a very thick piece. So I'm going to chalk it up to user error. Flavors were delicious of course!AnonymousPortland, Oregon05/19/20Made this with fresh-caught bluegill instead of cod. Absolutely loved it!AnonymousMinnesota05/19/20

Watch the video: Delicious Pan Fried Potatoes. SAM THE COOKING GUY (July 2022).


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