Cod fillets with potatoes are a light, simple and tasty dish. It’s an easy recipe to prepare and suitable for the whole family, ideal for both lunch and dinner. The cod, delicate and tender, pairs very well with potatoes which become very flavorful when roasted.
To make the dish even more aromatic I added fresh rosemary and a sprinkle of chopped parsley at the end. Lemon juice adds a fresh note that enhances the fish without overpowering it.
If you use frozen fillets, remember to thaw them completely before cooking to ensure even cooking.
It’s a practical preparation when you’re short on time, since everything cooks in the oven without many steps. A genuine, light main course that’s always appreciated.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking time: 35 Minutes
- Portions: 4 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Baked Cod Fillets with Potatoes
- 28 oz (about 1.8 lbs) cod fillets (fresh or frozen)
- 1.8 lbs (about 3–4 medium potatoes) potatoes
- 1/2 onion
- 1 lemon
- 1 small bunch (chopped) chopped parsley
- 1 sprig rosemary
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Preparation BAKED COD FILLETS WITH POTATOES
For this recipe you can use fresh or frozen cod fillets. If using frozen fillets, thaw them in advance.
Peel and rinse the potatoes and slice them about 1/4 inch thick.
Peel and chop the onion.
Place the potatoes in a baking dish, add the onion, dress with a drizzle of olive oil, the rosemary and a pinch of salt and pepper; mix well.
Cover with a lid or a sheet of aluminum foil and bake in a preheated oven at 356°F (convection) or 392°F (conventional) for about 20 minutes.
Take the baking dish out of the oven and gently turn the potatoes.
Place the cod fillets on top of the potatoes. Season with a pinch of salt, pepper, a drizzle of olive oil and the juice of one lemon.
Return to the oven and continue cooking for another 15 minutes or so.
Remove the baking dish from the oven, transfer the cod fillets with potatoes to a serving platter, sprinkle with the chopped parsley and serve immediately.
Notes
If you enjoyed this recipe you might also be interested in the Octopus and Potato Salad, the Baked Salmon or Pasta with Swordfish and Cherry Tomatoes.
