Pan-Roasted Irish Cod with Colcannon Mash

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Tender pan-roasted cod served atop traditional Irish colcannon, a creamy mash of potatoes, kale, and scallions. This Irish-inspired St. Patrick’s Day recipe, ready in about 40 minutes, pairs cod fillets, skin on, russet potatoes, peeled and quartered, kale leaves, stems removed and chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 fillets (6 oz each) cod fillets, skin on
• 2 lbs russet potatoes, peeled and quartered
• 3 cups kale leaves, stems removed and chopped
• 4 scallions, thinly sliced
• 6 tbsp unsalted butter
• 1/2 cup whole milk
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 4 fresh lemon wedges (optional, for serving)

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Place 2 lbs peeled and quartered russet potatoes in a large pot and cover with cold water. Add 1 tsp salt and bring to a boil over high heat. Cook for 15-18 minutes until potatoes are fork-tender. Drain well.
2. Step 2: While potatoes cook, heat 4 tbsp unsalted butter in a large skillet over medium heat. Add 3 cups chopped kale and 4 sliced scallions. Sauté for 5-6 minutes until kale is wilted and tender. Remove from heat and set aside.
3. Step 3: Mash the drained potatoes with 2 tbsp unsalted butter, 1/2 cup whole milk, 1 tsp salt, and 1/2 tsp black pepper until smooth. Fold in the sautéed kale and scallions mixture gently.
4. Step 4: Pat dry 4 cod fillets with paper towels and season both sides with 1 tsp salt and 1/2 tsp black pepper.
5. Step 5: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Place cod fillets skin-side down and cook for 4-5 minutes until the edges are crispy and golden brown.
6. Step 6: Carefully flip the fillets and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
7. Step 7: Serve each cod fillet over a generous scoop of colcannon mash with fresh lemon wedges on the side if desired.