Roasted Cod and Scallions With Spiced Potatoes

Photo by Lisa Hubbard
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 293 calories
    • Fat 8 g
    • Sat Fat 1 g
    • Cholesterol 65 mg
    • Sodium 589 mg
    • Protein 30 g
    • Carbohydrate 24 g
    • Sugar 1 g
    • Fiber 3 g
    • Iron 2 mg
    • Calcium 52 mg


  1. Check 1pound small red potatoes (about 12), sliced 1/4 inch thick
  2. Check 2tablespoons olive oil
  3. Check 1/2teaspoon chili powder
  4. Check kosher salt and black pepper
  5. Check 46-ounce pieces skinless cod, halibut, or striped bass fillet
  6. Check 2 bunches scallions, trimmed
  7. Check 1 lemon


  1. Heat oven to 425° F. On a rimmed baking sheet, toss the potatoes with 1 tablespoon of the oil, the chili powder, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. Roast, tossing once, until golden brown and tender, 20 to 25 minutes.
  3. Meanwhile, place the fish and scallions on a second rimmed baking sheet. Drizzle with the remaining tablespoon of oil and season with ½ teaspoon salt and ¼ teaspoon pepper.
  4. Using a vegetable peeler, peel strips of zest from the lemon. Thinly slice them and sprinkle on the fish; reserve the lemon.
  5. After the potatoes have cooked for 10 minutes, place the fish in the oven and roast until it is opaque throughout and the scallions are tender, 12 to 15 minutes.
  6. Cut the reserved lemon in half and squeeze over the fish. Serve the fish and scallions with the potatoes.