Roast Cod with Crisp Potatoes Recipe
Is it just me or are less people cooking with fish? I’m not sure why that is, but it is a shame. If you are looking to add more fish to your diet, and why not, it is tasty and good for you, try this easy recipe for Roast Cod with Crisp Potatoes.
I don’t visit the grocery store very often, so I tend to grab a bag of good quality frozen fish. You can thaw them if you plan in advance, but I just put mine in frozen and cooked it for a bit longer.
Roast Cod with Crisp Potatoes
Yield: makes 6 servings
3 lbs Yukon gold or new potatoes, halved (if small) or cut into 1 1/2" chunks (Peel first if desired)
3 Tbsp. plus 2 tsp. olive oil
1 tsp. salt
1/2 tsp. black pepper
6- 6 oz. cod fillets, skin removed
Zest of 1/2 lemon
Juice from 1/2 lemon
1 Tbsp. chopped fresh chives (optional)
If using, ketchup for dipping or malt vinegar
1. Heat oven to 450-f degrees. Place the potatoes in a large roasting pan. Drizzle with 3 Tbsp. of the oil and toss to coat. Sprinkle with 1/2 tsp. of the salt and 1/4 tsp of the pepper. Roast for 20 minutes. Stir and roast for additional 10 minutes. Meanwhile, rinse the cod fillets and pat them dry with paper towels.
2. After the 30 minutes of roasting, move the potatoes to the sides of the pan and place the fillets in the center. Drizzle with the remaining oil and sprinkle with the remaining salt and pepper. Redistribute the potatoes around the fillets. Roast until the fillets are the same color throughout and flake easily, about 10-15 minutes. Top with the lemon zest, lemon juice and chives (if using).
Recipe from Real Simple - Meals Made Easy