65 minutes
A delicious and easy-to-make dish featuring tender cod fillets baked over crispy garlic potatoes with a fresh lemon and thyme infusion.
Russet Potatoes, unpeeled, sliced into ¼-inch-thick rounds
0 lb
Unsalted Butter, melted
tablespoons
Unsalted Butter, cut into ¼-inch pieces
tablespoons
Garlic Clove, minced
cloves
sprigs
Fresh Thyme, minced
teaspoons
teaspoons
teaspoons
Cod fillets, skinless
0 oz
Lemon, thinly sliced
each
1. Prepare Oven and Potatoes
Begin by adjusting your oven rack to the middle position and preheating the oven to 450°F. This step is crucial as a properly preheated oven ensures even cooking, giving you consistent results.
2. Toss Potatoes
In a large bowl, toss the potato slices with 2 tablespoons of melted butter, minced garlic, 1 teaspoon of minced thyme, ½ teaspoon of salt, and ¼ teaspoon of pepper. Ensure the potatoes are well-coated with the seasoning, which will distribute the flavors evenly and help the potatoes crisp up beautifully.
3. Arrange Potatoes
On a rimmed baking sheet, arrange the seasoned potato slices in overlapping piles. This shingling method not only makes for an attractive presentation but also helps the potatoes cook evenly.
4. Roast Potatoes
Place the baking sheet in the oven and roast the potatoes for 30 to 35 minutes. The potatoes should develop spotty browning and become tender. This roasting process brings out the natural sweetness of the potatoes and gives them a delightful crispy texture.
5. Prepare Cod
While the potatoes are roasting, pat the cod fillets dry with paper towels and season both sides with salt and pepper. Drying the fish helps achieve a better sear and prevents it from steaming in the oven.
6. Assemble and Bake
Once the potatoes are done, remove the baking sheet from the oven. Lay the seasoned cod fillets on top of the roasted potatoes. Dot the fish with the 3 tablespoons of butter pieces, and place the thyme sprigs and lemon slices over the fillets. Return the baking sheet to the oven and bake for an additional 15 minutes. The butter melts over the fish, keeping it moist and flavorful while the lemon and thyme infuse it with a fresh, aromatic taste. The fish is done when it flakes apart easily and registers 140°F on an instant-read thermometer.
7. Serve
Using a spatula, carefully transfer the cod and potatoes to plates. Serve immediately, enjoying the harmonious blend of tender cod, crispy potatoes, and the zesty brightness of lemon and thyme.
Use salmon instead of cod and season with fresh dill and orange zest. Vary the potato choice to red potatoes, which have a waxy texture and hold their shape well.
Create a quick sauce for the cod by deglazing the pan with a splash of white wine after cooking the fish, and stir in a dollop of Dijon mustard or a spoonful of capers for added complexity.
Opt for snapper and add a kick with chili powder mixed with lime zest. Incorporate some cayenne pepper into the potato fan seasoning for extra heat.
Before baking, add a crust to your cod by pressing on a mixture of panko breadcrumbs, grated lemon zest, and chopped herbs. This will add a crunchy texture and enhance the flavors.
Substitute the cod for firm tofu that's been pressed and marinated in a lemon-thyme mixture. Ensure the potatoes are baked with olive oil instead of any animal fats to keep it vegan.
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