Lemon-Herb Cod with Crispy Garlic Potatoes

 

Lemon-Herb Cod with Crispy Garlic Potatoes

WHY THIS RECIPE WORKS:

We set out to develop a simple one-dish dinner of flaky cod and crispy roasted potatoes. For potatoes that would cook through quickly, we sliced russet potatoes thin, tossed them with oil and garlic, and shingled them into two piles in a greased baking dish. We roasted the potatoes until they were spotty brown and tender then added the cod fillets—topped 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. See the sidebar that follows the recipe.

You will need to prepare Lemon-Herb Cod with Crispy Garlic Potatoes

tablespoons olive oil

(8-ounce) russet potatoes, sliced ¼ inch thick (about 18 slices)

garlic cloves, minced

 1 Salt and pepper

(6- to 8-ounce) skinless cod fillets, 1 to 1½ inches thick

tablespoon unsalted butter, cut into ¼-inch pieces

sprigs fresh thyme

½ lemon, sliced thin

1. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Brush 13 by 9-inch baking dish with 1 tablespoon oil.

2. Toss potatoes with remaining 1 tablespoon oil and garlic and season with salt and pepper. Shingle potatoes into baking dish in 2 rectangular piles measuring 4 by 6 inches. Roast potatoes until spotty brown and just tender, 30 to 35 minutes, rotating dish halfway through roasting.

3. Pat cod dry with paper towels and season with salt and 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 140 degrees, about 15 minutes.

4. Slide spatula underneath potatoes and fillets and gently transfer to individual plates. Serve.