Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Recipe by Real Simple May 2006

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Credit: Anna Williams

Recipe Summary test

prep:
10 mins
additional:
40 mins
total:
50 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

803 calories; calories from fat 63%; fat 56g; saturated fat 14g; protein 54g; cholesterol 207mg; sodium 943mg; fiber 3g; carbohydrates 19g.
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