Cod and Potatoes
"Baked Cod with roasted potatoes."
photo by Just_Ducky!!
- Ready In:
- 55mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 1⁄2 lb new potato, peeled if desired (halved if smallish or cut into 1/2-inch chunks)
- 3 tablespoons virgin olive oil
- 1 teaspoon kosher salt, for the potatoes
- 1⁄2 teaspoon black pepper, for the potatoes
- 1⁄4 teaspoon red pepper flakes (optional)
- 1⁄2 teaspoon lemon pepper seasoning
- 8 ounces cod fish fillets (skin removed if needed)
- 1⁄2 teaspoon fresh garlic, minced
- lemon zest
- 1 tablespoon fresh chives, chopped
directions
- Heat oven to 425 degrees.
- Put the potatoes in a roasting pan or on a baking sheet. Drizzle with 2 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.
- Meanwhile, rinse the cod fillets and pat them dry with paper towels.
- 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, adding the red pepper flakes if using. Redistribute the potatoes around the fillets. Add garlic if using at this point. Stir.
- Distribute oil (in pan with potatoes) over cod filets on both sides using a paint brush or paper towel, adding lemon pepper seasoning on both sides.
- Roast until the fillets are the same color throughout and flake easily, about 10 minutes. Top with the lemon zest and chives.
- Tip: Serve this roasted version of fish and chips with ketchup for the youngsters and malt vinegar for the party of adults!
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Reviews
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I'm not a huge cod fan, since it is so bland, but I recently purchased the McCormick seafood rub, and cod was on sale this week, so I figured "let's boogie!", the rub will make it savory. I used a large pyrex casserole dish lined with aluminum foil (even EASIER cleanup) and did the potatoes a la the recipe (cod and potatoes are a great combo). PLUS, I added 15-18 asparagus stalks, drizzled with olive oil, salt, pepper, and thyme powder. The cod fillets were oiled up a bit and LOADED with the rub, and placed into the dish, with chopped scallion adornment, at about the 35min mark. It did take about 12min to cook the fish. The light-textured cod does cook faster than most, but bewoe that 10min might not do it. RESULT: A fabulous one-cooking-dish platter of delight. The spicy rub and peppered potatoes and asparagus allowed a red wine to work wonderfully - in this case a Gouguenheim Malbec (Argentina), a great value at my local WholeFoods for only $8.99! Enjoy, and don't be afraid to ad lib on great recipe ideas like this one! Steve -
Try this last night with fresh cod and it was delicious! I added two Vidalia onions with the potatoes. At the 20-minute mark I also added zucchini to the pan. Everything was cooked perfectly!! -
This was quite tasty. I forgot the chives at the end, oh well.. I can see a ton of variations on this - I like the idea of tossing asparagus in very much. The cod was flaky and tasty and just a little spicy (red pepper flakes) and sweet. Thank you for a healthy and tasty dinner! I served with sauteed spinach. -
What can I say but FANTASTIC!!! Made this last night for dinner and served with Recipe#287322 #287322 and I used Corvina Sea Bass and followed the directions. This was so easy and soooooo delicious. I did use red pepper flakes for some zip and topped with the lemon zest and chives when it came out of the oven. Thank you for another "wonderful" recipe. -
Made it tonight, but I agree about the spiciness. I will be making for children so I will cut down on salt, pepper, and not use the red pepper at all. Also, I used diced, canned potatoes cutting down on the cooking time. It turned out fine. I will be making it for a small child care.
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Tweaks
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Andi you have made another great recipe for me to choose and make. I loved this greatly. Mike and I were very pleased with the delicate and yet robust tastes from the spices. I know an oxymoron but really each bite gave it's own succulence. YUMMY. Now I must say I followed the directions to the T EXCEPT I used fresh caught perch for the fillets instead of cod. We were at the cottage after all and fishing is the sport. Cooking time was reduced for the fish to 8 minutes as the filets are much smaller than cod fillets. We served this up for a late dinner by the campfire with some fresh picked steamed brocolli and lord a mighty this was good!!! Thank you my friend for another simple yet delicious meal!<br/>Made for ZWT 2011 I know this will taste great with some walleye too. We are going fishing again thi weekend. -
Oh my goodness! This dish is absolutely fantastic! If I could give you more stars, I would. I used Basa fillets, lemon juice and pepper instead of the lemon pepper. I also thinly sliced green onion as I didn't have any chives. The garlic added a terrific flavour to this and I put pepper flakes on 2 of the 3 fillets. I doubled this recipe, but I should have tripled it - the four of us devoured it. Made for Kittencal's Green game. Thanks Andi!!! :)
RECIPE SUBMITTED BY
Andi Longmeadow Farm
United States
I have been a member of food.com (Recipezaar) since January 2007. . I love to photograph food and have reviewed almost 1500 recipes. I used to be a forum host here for many years, but now - all that has gone away. Memories are all that exist. I hope you enjoy any one of my recipes and make it your own. Thanks for visiting my page.
