Course
Dinner
Servings
2
Tips & Tricks:
- 🐟 You can substitute skinless haddock or halibut for the cod.
- 🌿 Only have dried herbs? Replace the fresh thyme with any dried herb you already have, such as basil, rosemary, or oregano.
Ingredients:
- 3/4 pounds russet potatoes
- 2 tablespoons unsalted butter, melted, plus 3 tablespoons cut into ¼-inch pieces
- 1 tsp garlic powder
- 4 tsp fresh thyme
- Salt and pepper
- 2 (6- to 8-ounce) skinless cod fillets, 1 to 1½ inches thick
- 1 lemon
Directions:
- Veg Prep
- Slice potatoes (unpeeled) into 1/4 inch thick rounds.
- Mince thyme if using fresh.
- Slice lemon into thin rounds.
- Prepare to Roast
- Adjust oven rack to lower-middle position and heat oven to 425 degrees.
- Toss potatoes with 2 tbsp melted butter, garlic powder, 2 tsp minced thyme, ½ teaspoon salt, and ¼ teaspoon pepper in bowl.
- Shingle potatoes into to 6 by 4-inch rectangular piles on rimmed baking sheet.
- Pat cod dry with paper towels, season with salt and pepper and the rest of the minced thyme, and set aside.
- Roasting Time
- Roast potatoes until spotty brown and just tender, 30 to 35 minutes, rotating sheet halfway through roasting.
- Lay 1 cod fillet, skinned side down, on top of each potato pile and top with butter pieces, thyme, and lemon slices.
- Bake until cod reaches 140 degrees, about 15 minutes.
- Serve
- Slide a spatula underneath potatoes and cod and gently transfer to individual plates and enjoy!