Cod with Lemon Potatoes
Involved · 75 min · Serves 2 · Mediterranean
Dietary: pescatarian, gluten-free, nut-free
Cod baked over thinly sliced potatoes roasted in lemon-garlic butter, with cherry tomatoes bursting into the pan sauce.
Ingredients
For 2 servings
- 2 cod fillet, or haddock or halibut
- 500 g potato, Yukon gold, sliced 3 mm (⅛ inch) thick
- 250 g cherry tomato, halved
- 3 tbsp butter, melted
- 2 clove garlic, minced
- 1 lemon, half juiced, half cut into wedges
- 10 g parsley, finely chopped
Steps
- Heat the oven to 220°C (425°F), with one rack in the middle and another near the top for broiling.
- Toss the potatoes in a large baking dish, about 23 x 33 cm (9 x 13 inch), with the melted butter, garlic, lemon juice, ½ teaspoon of salt and some pepper, then spread them out evenly.
- Roast on the middle rack for 25 minutes, until the slices are tender underneath and starting to color.
- Turn the potatoes over with a spatula, scatter over the cherry tomatoes, and roast for another 25 minutes, until the potatoes are golden and the tomatoes have collapsed into the buttery juices.
- Season the cod on both sides with salt and pepper and lay it on top of the potatoes. Spoon some of the pan sauce and tomatoes over each fillet.
- Bake for 10 to 13 minutes, until the fish flakes easily with a fork, or reads 57°C (135°F) in the thickest part. Thinner fillets need a few minutes less.
- For more color, broil on the top rack for 1 to 2 minutes, watching closely. Scatter with the parsley and serve with the lemon wedges. Leftovers keep for 3 days in the fridge.