Roasted Cod and Scallions With Spiced Potatoes

This hearty seafood dinner, a delightfully sophisticated fish and chips, comes together entirely in the oven. Perfect for a cold night that calls for a pretty hands-off meal, our Roasted Cod and Scallions with Spiced Potatoes is on the table in just 30 minutes. The potatoes, coated in oil and chili powder, roast on one baking dish while the cod—or halibut or striped bass—topped in lemon peel, roasts in another. The high temperature, 425 degrees, gives both the potatoes and fish a nice, crispy surface with a piping hot, tender interior. In other words, the perfect seafood dinner with very little prep.

cod-scallions
Photo by Lisa Hubbard
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  • Serves 4
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  • Nutritional Information
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    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
This hearty seafood dinner, a delightfully sophisticated fish and chips, comes together entirely in the oven. Perfect for a cold night that calls for a pretty hands-off meal, our Roasted Cod and Scallions with Spiced Potatoes is on the table in just 30 minutes. The potatoes, coated in oil and chili powder, roast on one baking dish while the cod—or halibut or striped bass—topped in lemon peel, roasts in another. The high temperature, 425 degrees, gives both the potatoes and fish a nice, crispy surface with a piping hot, tender interior. In other words, the perfect seafood dinner with very little prep.

Ingredients

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

Directions

  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.