A quick and easy, but stunning presentation of flaky, lemony cod on top of crispy, buttery, thyme potatoes.
Author: Gravel & Dine
Recipe type: Main
Serves: 2
Ingredients
¾ lb russet potatoes
1 T butter, melted
2 cloves garlic, minced
1 t minced thyme
Salt
Pepper
2 – 4 to 6 oz skinless cod fillets
1 ½ T butter, cut into quarter inch pieces
4 sprigs fresh thyme
1 lemon slices thin
Instructions
Preheat oven to 425 degrees and line a baking sheet with parchment paper.
Use a mandolin to slice potatoes into quarter inch thick rounds. In a medium bowl, combine potatoes with melted butter, garlic, minced thyme, a pinch of salt and a few grinds of pepper.
Shingle the potatoes into two rectangles on the baking sheet, about 4x6 inches.
Roast potatoes until just tender, about 30-35 minutes. Rotate pan after 15 minutes.
Meanwhile, pat cod dry with a paper towel. Season with salt and pepper.
Remove potatoes from oven. Place one piece of cod on top of each rectangle of potatoes. Top with pieces of butter, 2 sprigs of thyme each, and lemon slices.
Return to oven for about 15 minutes until the fish flakes easily with a fork and reaches 140 degrees.
To serve, use a spatula to carefully transfer to plates.
Recipe by Gravel & Dine at https://gravelanddine.com/lemon-cod-with-crispy-potatoes/