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    You are in: Home / Recipes / Cod and Potatoes Recipe
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    Cod and Potatoes

    Cod and Potatoes. Photo by Just_Ducky!!

    1/5 Photos of Cod and Potatoes

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    Andi of Longmeadow Farm's Note:

    Baked Cod with roasted potatoes.

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    Units: US | Metric


    1. 1
      Heat oven to 425 degrees.
    2. 2
      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.
    3. 3
      Meanwhile, rinse the cod fillets and pat them dry with paper towels.
    4. 4
      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.
    5. 5
      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.
    6. 6
      Roast until the fillets are the same color throughout and flake easily, about 10 minutes. Top with the lemon zest and chives.
    7. 7
      Tip: Serve this roasted version of fish and chips with ketchup for the youngsters and malt vinegar for the party of adults!

    Ratings & Reviews:

    • on April 18, 2010


      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

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    • on April 03, 2010


      What can I say but FANTASTIC!!! Made this last night for dinner and served with Oriental Cole Slaw #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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 09, 2012


      This was good, but we thought is was too spicy. It was so spicy that we could taste nothing other than the spice blend. I would recommend cutting the red pepper in half and also cutting back on the salt. We will make it again with these modifications. Thank you for posting it.

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    Read All Reviews (12)


    Nutritional Facts for Cod and Potatoes

    Serving Size: 1 (254 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 363.1
    Calories from Fat 190
    Total Fat 21.1 g
    Saturated Fat 2.9 g
    Cholesterol 49.1 mg
    Sodium 1231.9 mg
    Total Carbohydrate 20.5 g
    Dietary Fiber 2.7 g
    Sugars 0.9 g
    Protein 22.8 g

    The following items or measurements are not included:

    lemon pepper seasoning

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