• Cooking Time:
  • Servings: 6
  • Preparation Time:


  • 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)


  • 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.
  • 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).


"A splash of fresh lemon juice at the very end takes this dish to the next flavor level."

Categories: Fish  Main Dish  Oven  Roast 
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