🍽️

Lemon-Herb Cod with Crispy Garlic Potatoes

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:

  1. Veg Prep
    1. Slice potatoes (unpeeled) into 1/4 inch thick rounds.
    2. Mince thyme if using fresh.
    3. Slice lemon into thin rounds.
  2. Prepare to Roast
    1. Adjust oven rack to lower-middle position and heat oven to 425 degrees.
    2. Toss potatoes with 2 tbsp melted butter, garlic powder, 2 tsp minced thyme, ½ teaspoon salt, and ¼ teaspoon pepper in bowl.
    3. Shingle potatoes into to 6 by 4-inch rectangular piles on rimmed baking sheet.
    4. Pat cod dry with paper towels, season with salt and pepper and the rest of the minced thyme, and set aside.
  3. Roasting Time
    1. Roast potatoes until spotty brown and just tender, 30 to 35 minutes, rotating sheet halfway through roasting.
    2. Lay 1 cod fillet, skinned side down, on top of each potato pile and top with butter pieces, thyme, and lemon slices.
    3. Bake until cod reaches 140 degrees, about 15 minutes.
  4. Serve
    1. Slide a spatula underneath potatoes and cod and gently transfer to individual plates and enjoy!