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Roasted Cod and Potatoes

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There is nothing fancy about this recipe and frankly, that's just fine.  It's a lovely meal for a cold winter day and about as healthy as you can get.  Feel free to mix and match herbs as you like, I often use thyme in place of rosemary and occasionally we use the same herb for both the fish and the potatoes. Start here...    serves 2-3 for dinner 4 medium Yukon Gold potatoes, cubed 2 cloves garlic, minced ½ sweet onion, chopped ½ T fresh rosemary, chopped 2 T + 1 T olive oil Salt and pepper 1 pound fresh true cod filets, boneless 1 tsp dried dill  Heat your oven to 400.  In a large bowl combine the potatoes, garlic, onion, rosemary andSeasoned Fresh Cod 2T olive oil.  Cover a big cookie sheet with aluminum foil, spray with non-stick and pour your potatoes out in a single layer.  Sprinkle liberally with salt and pepper and bake for about 25 minutes, tossing occasionally. While you're potatoes are baking, lay out your cod pieces and sprinkle both sides with salt, pepper and dill.  Drizzle the olive oil over the fish and give them a nice rub.  Once the potatoes are mostly done and your 25 minute buzzer has buzzed, lay the cod pieces directly over the top of the potatoes and return them to the oven.  Bake for anReady to Cook! additional 10 minutes, then turn your oven to "broil" and cook for 2 minutes more to finish.  The fish will look flakey fabulous and will have lost its translucent quality when it's fully cooked. Delicious! Serve with a salad and a nice glass of wine...  we're getting risky and recommending the 2007 Morrow Bay Cabernet that's available next door at the Wine Loft.  Some might argue that a cab is too heavy for a white fish dish, but this particular winter roasted herby version will stand up nicely to the Morrow Bay.  Enjoy!

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