Lemon Herb Cod Fillets with Crispy Garlic Potatoes Recipe
source: American Test Kitchen
Ingredients: Serve 4
3 tablespoon olive oil
1 ½ pounds russet potatoes, sliced into ¼ inch thick rounds
3 garlic cloves, minced
Salt and pepper
4 ( 6 ounces ) skinless cod fillets, 1 to 1 ½ inches thick
3 tablespoons unsalted butter, cut into ¼ inch pieces
4 sprigs fresh thyme
1 lemon, sliced thin
Procedures:
Adjust oven rack to lower middle position and heat oven to 425 degrees. Brush large rimmed baking sheet with 1 tablespoon oil.
In large bowl, toss potatoes with remaining 2 tablespoons oil and garlic; season with salt and pepper. Shingle potatoes into 4 rectangular piles of 3 rows each, about 4 by 6 inch in size; gently push rows together so potatoes until spotty brown and just tender, 30 to 35 minutes, rotating baking sheet halfway through roasting.
Pat cod dry with paper towels and season with salt and pepper. Carefully place 1 cod fillet, skinned side down, on top of each potato pile. Top fish with butter pieces, thyme sprigs, and lemon slices. Continue to bake fish and potatoes until fish flakes apart when gently prodded with paring knife, about 15 minutes.
Slide spatula underneath potatoes and fish, gently transfer to individual plates, and serve. End.
source: American Test Kitchen
Ingredients: Serve 4
3 tablespoon olive oil
1 ½ pounds russet potatoes, sliced into ¼ inch thick rounds
3 garlic cloves, minced
Salt and pepper
4 ( 6 ounces ) skinless cod fillets, 1 to 1 ½ inches thick
3 tablespoons unsalted butter, cut into ¼ inch pieces
4 sprigs fresh thyme
1 lemon, sliced thin
Procedures:
Adjust oven rack to lower middle position and heat oven to 425 degrees. Brush large rimmed baking sheet with 1 tablespoon oil.
In large bowl, toss potatoes with remaining 2 tablespoons oil and garlic; season with salt and pepper. Shingle potatoes into 4 rectangular piles of 3 rows each, about 4 by 6 inch in size; gently push rows together so potatoes until spotty brown and just tender, 30 to 35 minutes, rotating baking sheet halfway through roasting.
Pat cod dry with paper towels and season with salt and pepper. Carefully place 1 cod fillet, skinned side down, on top of each potato pile. Top fish with butter pieces, thyme sprigs, and lemon slices. Continue to bake fish and potatoes until fish flakes apart when gently prodded with paring knife, about 15 minutes.
Slide spatula underneath potatoes and fish, gently transfer to individual plates, and serve. End.
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