This roasted cod with potatoes and lemon is an elegant dish good enough for your best company: Cod fillets sit on a fan of sliced potatoes and are topped with butter, thyme, and lemon. The whole shebang is roasted in the oven until the fish is flakey.
In this ridiculously easy yet awesomely elegant one-pan dinner, fish 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
- 10 M
- 40 M
- Serves 4
- 1 1/2 pounds russet potatoes, unpeeled, sliced into 1/4-inch-thick (6-mm) rounds
- 3 garlic cloves, minced
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- Four (6 to 8 ounce) fresh (not frozen) skinless firm white fish fillets, such as cod, haddock, or halibut, 1 to 1 1/2 inches (25 to 38 mm) thick
- 3 tablespoons unsalted butter (42 g), cut into 1/4-inch (6-mm) pieces
- 4 sprigs fresh thyme
- 1 lemon, thinly sliced
- 1. 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.
- 2. 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.
- 3. Arrange the potatoes in 4 portions that resemble rectangles, overlapping the edges slightly, that measure roughly 4 by 6 inches (10 by 15 cm).
- 4. 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.
- 5. 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.