Recipe by MarieRynr
This may seema plain way to serve cod, but the best, most translucent fresh and flaky fillet only needs these Greek potatoes to accompany it.
Top Review by sugarpea
I took winkki's comments to heart and added just enough water to the potatoes to cover the bottom of the casserole. I'm at a loss as to how to get golden potatoes AND lemony juices from one gratin dish. Loved the flavor of the potatoes but they don't crisp up and brown until the dish is dry. The onions retained that wonderul olive oil/lemon flavor but it didn't transfer to the potatoes and there were no juices left to pour on the fish. The cod definitely benefits from the same seasoning and lemon juice.
For the Potatoes
- 2 lbs potatoes, cut into roast potato size chunks
- 1 large onion, peeled and finely chopped
- 6 cloves garlic, peeled
- 1⁄4 cup fresh oregano, chopped
- 3 1⁄2 ounces olive oil
- 2 lemons, juice of
For the Fish
- butter, for greasing
- 2 1⁄4 lbs thick cod fish fillets
- olive oil
Directions See How It's Made
- Preheatoven to 375*F.
- Put the potatoes into a roasting pan or gratin dish, then throw in the onion and garlic and scatter over the herbs.
- Season and pour over the olive oil.
- Spoon over the lemon juice and then add enough water to barely cover the potatoes.
- Cook the potatoes,uncovered, for 45 minutes then turn them over and bake a further 25 minutes.
- Towards the end of this time, lay your slice of cod, skin side down, in a thickly buttered gratin dish.
- Dribble with a thin layer of best olive oil.
- Season well.
- Bake the fish and potatoes together for 15 minutes longer, til the fish is cooked.
- (test with a knife point or skewer, if it goes right through with no resistance, it is done) Slice the fish and serve with the gore=geously golden potatoes, together with plenty of lemony juices.