Prep 10 mins
Cook 45 mins
Baked Cod with roasted potatoes.
- 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
- 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!
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
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.
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.