I may have posted about this before, but my close friends and family definitely know that I have a slight cookbook addiction. I love collecting cookbooks. Usually you can find on my coffee table the current cookbook I am ‘reading’ just like a novel, but I also have enough of a collection that I can usually consult 2 to 3 cookbooks when I want to look for variations on a recipe effectively making them reference type books as well. I am slowly realizing (although maybe not fully embracing) the need to be selective as I continue to expand my collection. Some of my favorite cookbook’s come from America’s Test Kitchen (which along with and Cook’s Country is a great show on PBS) and I really like their “why this recipe works” information. I was reading reviews for one of their newer cookbooks Cooking at Home with Bridget and Julia (#CommissionsEarned) recently and someone comments on loving this recipe for lemon cod baked on potatoes. So when I was walking through Costco recently and noticed they had the book, I couldn’t resist the urge to flip through a physical copy and I took a look at the lemon cod recipe I remembered from the review
While I didn’t end up buying the book that day, after paging through and seeing other good recipes as well as making this Lemon Cod cooked on top of crispy potatoes, the book now has a place on my ever growing Amazon Cookbook Wish list! I loved how easy this recipe was – easy enough to make on a weeknight as long as you have enough time for the potatoes to roast. For the most part it roasts on its own in the oven, the only real active time once you pop it in is to layer the fish on top once the potatoes are cooked and pop it back in the oven.
I loved the crispy, thyme scented potato rounds on the bottom – and would consider making and serving them as their own side dish. The cod was tender with flavors of more thyme and lemon. I found it easy to cook and with your side dish already done on the bottom you don’t have to worry about timing fish with the side dish.
Here’s what you need:
Use a mandolin to slice potatoes about a quarter inch thick. Place potatoes into a bowl and toss with melted butter, minced garlic, minced thyme, salt and pepper.
Line a baking sheet with parchment. Shingle potatoes in to two rectangles about 4×6 inches.
Bake potatoes for 30 to 35 minutes until just tender and brown in spots. Rotate pan after 15 minutes.
While potatoes are baking, pat cod dry with paper towels and season with salt and pepper. Thinly slice a lemon.
When the potatoes are ready, top each rectangle with a piece of cod. Dot with pieces of butter and top with springs of thyme.
Top with lemon slices.
Bake for about 15 minutes until fish flakes easily and registers 140 degrees.
Use a spatula to scoop under the potatoes and transfer everything to the plate. Not only do you have a one pan meal, but it comes out of the oven basically plated for you.
Enjoy!
- 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
- 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.
Excellent – perfect potatoes, perfect Fisk.
Glad you enjoyed it!