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Roast Cod and Potatoes




Source of Recipe


Internet


List of Ingredients




1 1/2 pound - russet or Idaho potatoes
5 tablespoon - olive oil
1 teaspoon - salt or to taste
1/2 teaspoon - black pepper fresh ground
4 teaspoon - thyme finely chopped fresh
1 1/2 pound - cod fillets about 1" thick (can use flounder, haddock, halibut, or orange roughy)


Preheat over to 450 degrees

Scrub the potatoes and, if desired, peel them. Cut each potato lengthwise in to 8 wedges, then cut each wedge crosswise in half. Pat the potatoes dry.
In a large roasting pan, toss the potatoes with 3 tablespoons of the oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Sprinkle with about 2 teaspoons of fresh thyme and toss again. Roast the potatoes for 10 minutes. Using a spatula, turn the potatoes and roast for 10 more minutes.
Meanwhile, rinse the cod and pat it dry. Rub the cod with the remaining 2 tablespoons oil and sprinkle both sides with remaining salt, pepper, and thyme. Set aside.
Remove pan from the oven. Turn the potatoes again, then push them to one side of the pan to make room for the cod. Place the cod on the other side of the pan and return to oven. Roast the cod and potatoes just until the cod is opaque throughout and flakes easily, about 10 minutes.
Transfer the cod and potatoes to individual plates and, if desired, sprinkle with any remaining fresh thyme.


Yields 4 servings


Recipe