Crusted Baked Cod With Sweet Potatoes

• 3 sweet potatoes
• 4 Idaho potatoes
• 4 tablespoons unsalted butter
• 6 cod filets (5 to 6 ounces each)
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh tarragon leaves
• 1/2 cup chopped chives
• 1 bunch dill
• 4 ounces fresh bread crumbs (not dry)
• 4 cups fish stock
• 4 tablespoons creme fraiche
• 4 tablespoons smoked cotthrow
• 6 sprigs dill

1. Peel and boil sweet potatoes and Idaho potatoes until tender.
2. Mash together with two tablespoons butter and keep warm.
3. Preheat oven to 450 degrees.
4. Spread each filet with a little of the remaining butter.
5. Chop all herbs and reserve half of the dill for the sauce.
6. Mix remaining herbs with bread crumbs and coat each piece of cod with the mixture.
7. Prepare sauce.
8. Reduce fish stock by a third, add creme fraiche and let it simmer for a few minutes.
9. Just before serving, whisk in cod roe and the rest of the dill.
10. Put filets on greased baking dish and roast for five to six minutes or until done.
11. Put mashed potatoes in center of six warm plates.
12. Place cod filet on the side, slightly overlapping the potatoes.
13. Put sauce around the side of the plate, not on top of the fish or potatoes.
14. Garnish with sprig of dill.

sweet potatoes, potatoes, unsalted butter, cod filets, thyme, tarragon, chives, dill, bread crumbs, fish stock, creme fraiche, cotthrow, dill

Taken from cooking.nytimes.com/recipes/5373 (may not work)