Roasted Citrus-Crumbed Cod with Cheddar-Sage Mashed Potatoes

• 1 1/2 lb. Yukon gold potatoes
• 1/2 c. milk
• 1 tsp. dried sage
• 1/2 c. shredded Cheddar cheese
• 1 1/4 c. panko (Japanese breadcrumbs)
• 1/4 c. unsalted butter
• 1/4 c. chopped Italian parsley
• 1 tsp. grated orange zest
• 1 tsp. grated lemon zest
• 1 tsp. grated lime zest
• 6 skinless cod fillets
• 1/2 tsp. kosher salt
• 1/2 tsp. Freshly ground black pepper
• Roasted red, yellow, and orange carrots (optional)

1. Heat oven to 450 degrees F. Line a large baking sheet with parchment paper.
2. Potatoes: In a large pot, bring potatoes, with enough cold water to cover, to a boil.
3. Boil 15 minutes, or until tender.
4. Cod: Meanwhile, combine panko, butter, parsley, and citrus zest until evenly blended.
5. Arrange cod fillets on prepared baking sheet.
6. Season fish with salt mixture.
7. Top with panko mixture, pressing lightly to adhere to fillets.
8. Roast until breadcrumbs are browned and cod is barely opaque in thickest part, about 8 to 10 minutes.
9. Drain potatoes; return to pot.
10. Add milk and sage; mash over low heat until potatoes are smooth and creamy.
11. Stir in cheese until melted.
12. Mound mashed potatoes on serving plates.
13. Top each with a piece of cod.
14. Serve with roasted carrots, if desired.

gold potatoes, milk, sage, cheddar cheese, unsalted butter, italian parsley, orange zest, lemon zest, lime zest, cod fillets, kosher salt, freshly ground black pepper, red

Taken from www.delish.com/recipefinder/roasted-citrus-cod-cheddar-mashed-potatoes-rbk0308 (may not work)