Tuesday, June 4, 2013

Roast Cod with Crisp Potatoes

The problem I always run into when baking a light-tasting fish, like cod, is that Scott says there's always not enough flavor to it. The same definitely happened in this recipe, unfortunately, and I even added a bunch of lemon pepper seasoning! I'd still make this again because it was really easy, and one whole meal in one which is always nice to not dirty 423,234 dishes every time you cook (which I definitely tend to do). I just need to make sure to add additional seasoning. I'm thinking some cayenne, red pepper flakes, and garlic possibly? Feel free to share your thoughts!

Also, I added in some carrots to the recipe below. I had some left over and they definitely baked well!

Roast Cod with Crisp Potatoes-adapted from Meals Made Easy by Real Simple
Total Time: 50 Minutes
Serves 4

  • 1 1/2 pounds Yukon gold potatoes, quartered (peeled, if desired)
  • 4 large carrots, sliced
  • 3 tablespoons, plus 2 teaspoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon lemon pepper
  • 4 cod fillets
Heat oven to 450 degrees. Place the potatoes and carrots in a baking dish, drizzle with the 3 tablespoons oil and toss to coat. Sprinkle with the salt and pepper, and roast for 20 minutes. Stir and roast for 10 more minutes.
Meanwhile, season the cod fillets with the lemon pepper seasoning. After the 30 minutes of roasting, move the potatoes and carrots to the sides of the baking dish and place cod fillets in the center. Drizzle the remaining oil and roast about 10 minutes, until the fillets are cook through and flake easily.
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