Roast Cod With Crisp Potatoes

Roast Cod With Crisp Potatoes
Anna Williams
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preparation
10
minutes
cooking
50
minutes
Serves 6

Ingredients

3
pounds
Yukon gold or new potatoes, halved (if small) or cut into 1 1/2-inch chunks (peel first, if desired)
3
tablespoons
plus 2 teaspoons olive oil
1
teaspoon
kosher salt
1/2
teaspoon
black pepper
6
6-ounce cod fillets, skin removed
zest of half a lemon, cut into thin strips (optional)
1
tablespoon
chopped fresh chives (optional)

Directions

  1. Heat oven to 450° F. Place the potatoes in a roasting pan or on a baking sheet. Drizzle with 3 tablespoons of the oil and toss to coat. Sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Roast for 20 minutes. Stir and roast for 10 minutes more.
  2. Move the potatoes to the sides of the pan. Pat the cod fillets dry with paper towels. Place the fillets in the center of the pan. Drizzle with the remaining oil and sprinkle with the remaining salt and pepper.
  3. Redistribute the potatoes around the fillets. Roast until the fillets are the same color throughout and flake easily, about 10 minutes. Top with the lemon zest and chives (if using).

 

April 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 63 %
  • Fat 56 g
  • Sat Fat 14 g
  • Protein 54 g
  • Cholesterol 207 mg
  • Sodium 943 mg
  • Fiber 3 g
  • Carbohydrate 19 g
What does this mean? See Nutrition 101.

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