Lemon-Herb Cod with Crispy Garlic Potatoes
by Sherman Antao · View original source
This is a fabulous one-dish dinner that is both elegant and immensely practical. The thinly-sliced potatoes required a headstart on the delicate fish so we shingled them in two piles on a roasting pan and gave them a 30-minute headstart before topping them with the fish. After we placed the cod on top of the potatoes we topped them with pieces of butter, sprigs of thyme, and slices of lemon and slid it all back into the oven. After just 15 minutes more, we had a perfect dinner of moist, subtly flavored cod and crispy, garlicky potatoes. Try to purchase cod fillets that are similar in size so that they cook at the same rate. If the fillets are much thinner than 1 inch, simply fold them over to make them thicker. Halibut and haddock are good substitutes for the cod.
- Category:
- Main Course
- Prep:
- 70 min
- Servings:
- 2
Ingredients
- 4 tablespoon extra-virgin olive oil (divided)
- 4 russet potatoes (8-ounce, sliced 1/4 inch thick (about 18 slices))
- 4 clove garlic (minced)
- 1 teaspoon table salt (divided)
- 1/2 teaspoon pepper (divided)
- 4 cod fillets (6- to 8-ounce, skinless, 1 to 1 1/2 inches thick)
- 2 tablespoon unsalted butter (cut into 1/4-inch pieces)
- 4 sprig thyme (fresh)
- 1 lemon (sliced thin)
Instructions
- Adjust oven rack to lower-middle position and heat oven to 425 degrees. Brush 13 by 9-inch baking dish with 2 tablespoon oil.
- Toss potatoes with remaining 2 tablespoon oil and garlic and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Shingle potatoes onto baking sheet in 4 rectangular piles measuring 4 by 6 inches. Roast potatoes until spotty brown and just tender, 30 to 35 minutes, rotating dish halfway through roasting.
- Pat cod dry with paper towels and sprinkle with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Carefully place 1 fillet skinned side down on top of each potato pile. Top fillets with butter pieces, thyme sprigs, and lemon slices. Roast cod and potatoes until fish flakes apart when gently prodded with paring knife and registers 135 degrees, about 15 minutes.
- Slide spatula underneath potatoes and fillets and gently transfer to individual plates. Serve.
Notes
1. Shingle potato slices into 4 piles of 3 tight rows, each measuring 6”. Gently push rows together so that potato’s are tidy and cohesive. 2. After par cooking potatoes, carefully place 1 cod fillet skinned side down on top of each set of potatoes. Top fish with butter pieces, thyme sprigs and lemon slices and return to oven to finish cooking