Tuesday, February 1, 2011

Roast Cod with Crisp Potatoes

Earlier in the month I tried out my first fish recipe in a long time. Unfortunately I couldn't get fresh cod, but frozen cod fillets seemed to do the trick very nicely. I really enjoyed this dish. It has simple ingredients that don't overpower the flavor of the fish. It is also a very basic sort of recipe that would be great for beginner cooks.

A splash of fresh lemon juice at the very end gives it a nice zing.

Roast Cod with Crisp Potatoes
Makes 6 serving

3 lbs Yukon gold or new potatoes, halved (if small) or cut into 1 1/2" chunks (Peel first if desired)
3 Tbsp. plus 2 tsp. olive oil
1 tsp. salt
1/2 tsp. black pepper
6- 6 oz. cod fillets, skin removed
Zest of 1/2 lemon
Juice from 1/2 lemon
1 Tbsp. chopped fresh chives (optional)

1. Heat oven to 450-f degrees. Place the potatoes in a large roasting pan. Drizzle with 3 Tbsp. of the oil and toss to coat. Sprinkle with 1/2 tsp. of the salt and 1/4 tsp of the pepper. Roast for 20 minutes. Stir and roast for additional 10 minutes. Meanwhile, rinse the cod fillets and pat them dry with paper towels.

2. 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 10-15 minutes. Top with the lemon zest, lemon juice and chives (if using). Recipe from Real Simple - Meals Made Easy

Real Simple Tip -- Serve with malt vinegar for the adults and ketchup for the kids.

Recipe from Real Simple

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