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Instructions |
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Adjust oven rack to lower-middle position and heat
oven to 425 degrees. Brush 13 by 9-inch baking
dish with 1 tablespoon oil.
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Slice potatoes into 1/4 inch thick slices. Toss
potatoes with remaining 1 tablespoon oil and
garlic and season with salt and pepper. Shingle
potatoes into baking dish in 2 rectangular
piles measuring 4 by 6 inches. Roast potatoes
until spotty brown and just tender, 30 to 35
minutes, rotating dish halfway through
roasting.
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Pat cod dry with paper towels and season with
salt and pepper. Carefully place 1 fillet
skinned side down on top of each potato pile.
Top fillets with butter pieces, thyme sprigs,
and lemon slices. Roast cod and potatoes until
fish flakes apart when gently prodded with
paring knife and registers 140 degrees, about
15 minutes.
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Slide spatula underneath potatoes and fillets and
gently transfer to individual plates. Serve.
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| Serving
Suggestions |
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Any type of light fish will do though I've even done this with salmon
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Originally Submitted
2/8/2018
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