Roasted Cod with Potatoes and Lemon
This baked cod 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.
Ingredients
- 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 (1 1/2 oz) unsalted butter, cut into 1/4-inch (6-mm) pieces
- 4 sprigs fresh thyme
- 1 lemon, thinly sliced
Instructions
- 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.
Nutrition
Serving: 1portion | Calories: 284kcal | Carbohydrates: 33g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 11mg | Fiber: 3g | Sugar: 1g