3 pounds Yukon gold or new potatoes, halved (if small) or cut into 1 1/2-inch chunks (peel first, if desired)
3 tablespoons plus 2 teaspoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
6 6-ounce cod fillets, skin removed
Zest of 1⁄2 lemon, peeled into thin strips (optional)
1 tablespoon chopped fresh chives (optional)
How to Make It
Heat oven to 450° F.
Place the potatoes in a roasting pan or on a baking sheet. Drizzle with 3 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. Redistribute the potatoes around the fillets. Roast until the fillets are the same color throughout and flake easily, about 10 minutes. Top with the lemon zest and chives (if using).
Tip: Serve this roasted version of fish and chips with ketchup for the kids and malt vinegar for the adults.
...loved the simplicity of this dish! I used Potato Inspirations, the delish little bite size potatoes and it made the prep time even shorter. The three colors of potatoes in the Celebration Blend with a serving of steamed broccoli were a nice compliment to the white cod :)
These kinds of recipes are my favorite. You get the potatoes roasting while you prep the cod and anything else you are serving for dinner. Everything comes off hot and ready for dinner. My husband and I really enjoyed this. We had to stop ourselves from swiping too many potatoes from the leftovers! Thanks for contributing to a lovely meal for my family.
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