Roasted Cod With Lemon and Potatoes

This roasted cod with lemon and potatoes is an easy yet elegant dinner made simply by slicing potatoes and topping them with the fish fillets and a little butter, thyme, and lemon. The whole shebang is roasted in the oven. A cinch.

A parchment-lined baking sheet with four roasted cod fillet on top of roasted potatoes slices and topped with lemon slices

In this ridiculously easy yet awesomely elegant sheet pan dinner, cod fillets are plopped atop sliced potatoes and roasted to perfection. Understated. Impressive. And just 10 minutes of effort. Although no one besides you needs to know that last part.–Angie Zoobkoff

Roasted Cod with Potatoes and Lemon

  • Quick Glance
  • (1)
  • 10 M
  • 40 M
  • Serves 4
5/5 - 1 reviews
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Preheat the oven to 425°F (220°C). Adjust the oven rack to the lower-middle position. Line a rimmed baking sheet with parchment paper.

Combine the potatoes, garlic, and oil in a microwave-safe bowl and season with salt and pepper. Microwave, uncovered, until the potatoes are just tender, stirring once or twice, 5 to 10 minutes.

Arrange the potatoes, overlapping the edges slightly, in 4 portions that resemble rectangles roughly 4 by 6 inches (10 by 15 cm).

Pat the fish dry with paper towels, season with salt and pepper, and place a fillet on top of each stack of potatoes, skinned side down. Top each fillet with an equal amount of butter, thyme sprigs, and lemon slices.

Roast until the fish flakes apart when gently prodded with the tip of a paring knife, 15 to 18 minutes. Slide a thin metal spatula underneath each stack of potatoes and fish, gently transfer the whole shebang to a plate, and serve immediately. Originally published July 24, 2018.

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Recipe Testers' Reviews

This lemon roast cod with potatoes and lemon was delicious, effortless, and elegant enough for company on a weeknight—this dish is a champion! The roasted cod was plump and juicy, and its delicate flavor was lovely with a hint of citrus and thyme. (What is it about lemon slices and herbs that makes everything look so refined?)

Using the microwave to precook the potatoes with garlic was brilliant and it worked very well here. When roasted, the potato slices were the epitome of success—golden brown on the edges with the inside so incredibly creamy and beautifully flavored.

In order to make sure each serving stayed neat when serving, I lifted the fish and lemon slices with a thin spatula and set them aside in the empty space on the baking sheet, plated the potatoes, and put the cod and lemon back on.

It’s always nice to have a recipe for roasting that doesn’t require you to have the oven on for an hour or more when Mother Nature has left the oven on outside and it is over 90°F already in May. The microwaving of the potatoes in this recipe made this a possibility. And, overall, it’s a very easy recipe to cook.

I used cod. I also sprinkled the area around and between the fish and potato stacks with grape tomatoes just because I had them on hand. The bright red combined with the yellow and green of the lemon and thyme made for an attractive presentation.


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    1. Alexandra, frozen fish can weep a lot of liquid after defrosting because the water in its cells freeze, and those sharp crystals rupture cell walls. It can result in mushy fish. Also, some fish is soaked in sodium tripolyphosphate before freezing. It’s an additive that makes your seafood seem firmer, smoother, and glossier my swelling it with water. When the fish is cooked, it weeps a murky white liquid–all that excess water and phosphate. Best to stay with fresh fish.

  1. WOW this was FANTASTIC!!! It’s so simple and yet so tasty. Extra bonus points for a meal that finishes in the oven so I have time to clean all of the dishes before we eat. The potatoes are really good with the garlic and precooking in the microwave guarantees they will be fully cooked and a bit crispy in just a matter of minutes in the oven. My four year old loved it too! Just moved it to my A+ Dinners Pinterest board!!!

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