Roast Cod with Crisp Potatoes

Roast Cod with Crisp Potatoes
Photo by Anna Williams


  • 3 tablespoons plus 2 teaspoons olive oil
  • 6 6-ounce cod fillets, skin removed
  • 1 teaspoon kosher salt
  • 1 tablespoon chopped fresh chives (optional)
  • 3 pounds Yukon gold or new potatoes, halved (if small) or cut into 1 1/2-inch chunks (peel first, if desired)
  • ½ teaspoon black pepper
  • Zest of ½ lemon, peeled into thin strips (optional)

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...

View full recipe at My Recipes


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