Cod and Potatoes
Transform your dinner routine with this comforting and flavorful Cod and Potatoes recipe, a perfect union of tender Yukon Gold potatoes and flaky cod fillets baked to perfection. This one-pan wonder combines the earthy aroma of fresh rosemary, the zing of lemon zest, and the warm kick of paprika, making it an effortless, yet elegant choice for a family meal or casual entertaining. With just 15 minutes of prep time, this dish layers parboiled potatoes topped with delicately seasoned cod, all baked under a drizzle of olive oil and fresh lemon juice for a harmonious blend of textures and tastes. Serve it straight from the oven, garnished with fresh parsley for a pop of color and herbaceous finish. Ideal for seafood lovers, it’s a wholesome, gluten-free meal that’s easy to make and sure to please. Perfect keywords: oven-baked cod, cod and potato recipe, healthy seafood dinner, easy one-pan meal.
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Recipe Information
Ingredients
- 4 pieces Cod fillets
- 600 grams Yukon Gold potatoes
- 3 tablespoons Olive oil
- 3 pieces Garlic cloves
- 2 sprigs Fresh rosemary
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 piece Lemon
- 2 tablespoons Parsley (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F).
Peel and slice the Yukon Gold potatoes into 1/4-inch rounds. Place them in a large pot of salted water and bring to a boil. Cook for 8-10 minutes, or until just tender. Drain and set aside.
While the potatoes are boiling, mince the garlic cloves and zest the lemon. Set both aside.
In a large oven-safe dish or cast-iron skillet, drizzle 2 tablespoons of olive oil evenly across the bottom. Arrange the potato slices in a single layer, slightly overlapping them.
Season the potatoes with half of the salt, paprika, and black pepper. Place the rosemary sprigs on top.
Lay the cod fillets over the potatoes. Drizzle the remaining tablespoon of olive oil over the fish. Sprinkle the minced garlic, lemon zest, and the rest of the salt, paprika, and black pepper over the cod.
Slice the lemon in half and squeeze the juice over the fish and potatoes. Reserve the other half for additional garnish, if desired.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cod is cooked through and flakes easily with a fork.
Optionally, sprinkle chopped parsley over the dish before serving for a fresh burst of flavor and color.
Serve the cod and potatoes hot, directly from the baking dish. Enjoy!
Nutrition Facts
Calories |
1522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.5 g | 62% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 2839 mg | 123% | |
| Total Carbohydrate | 116.3 g | 42% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 5.8 g | ||
| Protein | 157.9 g | 316% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 256 mg | 20% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 6011 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
