62 minutes
A harmonious dish featuring roasted cod with buttery Yukon Gold potatoes and a zesty caper sauce, accentuated by the savory notes of anchovy and thyme.
Lemon, zested and cut into wedges
each
Anchovy Fillets, oil-packed, finely chopped
0 oz
Garlic Clove, minced
each
Yukon Gold Potatoes, peeled and sliced ⅛ inch thick
0 lb
Scallions, thinly sliced with whites and greens separated
0 oz
0.25 fluid ounces
each
Unsalted Butter, divided and cut into ½-inch pieces
tablespoons
Kosher Salt, divided
teaspoons
Freshly Ground Black Pepper, divided
teaspoons
Cod fillets, boneless and skinless
0 oz
tablespoons
Capers, drained and coarsely chopped
tablespoons
1. Prepare Anchovy Mixture and Potatoes
Preheat your oven to 425ºF. In a small bowl, combine the lemon zest, chopped anchovies, and half of the minced garlic. Set aside the lemon wedges for serving later. Combine the sliced potatoes, scallion whites, the anchovy and garlic mixture, vegetable stock, thyme sprigs, half of the butter, 1 teaspoon of salt, and ½ teaspoon of black pepper in a 2-quart baking dish. Cover with foil and bake for 40 minutes.
2. Roast the Cod
Increase the oven temperature to 450ºF. Season the cod fillets with the remaining salt and pepper, then rub them with the remaining anchovy mixture. Place the cod on top of the potatoes, dotting with the remaining butter. Bake uncovered for 8 to 12 minutes.
3. Prepare Caper Sauce
While the cod bakes, prepare the caper sauce by mixing together the mayonnaise, chopped capers, the remaining garlic, a pinch of salt, and a dash of black pepper in a small bowl. Adjust the taste with a squeeze of lemon juice to your liking.
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