Roasted Cod and Potatoes Recipe (2024)

Easy and enjoyable. Might add sliced onions to potatoes next time for a bit more flavor. Or fennel. God, I love fennel.

This was delicious as written. I have access to good fish. I tossed the potatoes with olive oil, salt and pepper. Make sure you liberally season them! It matters. Roasted them as directed on a half sheet pan. That allowed them to spread out and get crisp and browned. I transferred the potatoes to a heated 12" cast iron skillet, sprinkled them with fresh thyme, and laid the fish on them and drizzled with good butter. Broiled as directed. Served with new spring asparagus and lemon wedges. Divine.

You might try a method that I use, based on a Deborah Madison recipe. It works well every time and results in a creamy, completely cooked potato and gives you the ability to control the amount of browning/crispiness: butter or oil the baking dish well, prepare as directed, and then add a few tablespoons of broth or water to the dish, COVER the dish tightly and roast the potatoes until soft (time depends on the amount - approx 20-40 min). Then uncover the dish and roast until crispy.

If you are not a potato fan or want something healthier to go with the cod, use garbanzo beans. Traditionally, Spanish and Portuguese chefs prefer garbanzos.

Very delicious; as Martha Stewart says, there's just something about fish and potatoes. You can add pretty much any vegetable to the potatoes, but dense ones work better because of the heat and cooking time. Onion and red or green sweet peppers work well. I sometimes put a layer of spinach leaves under the fish before putting it under the broiler. And sometimes a bit of cream for the finish.

Great, simple technique for firm white fish (cod, hake, etc.), although no need to broil; a 400-degree oven is fine for both potatoes and fish and more forgiving. The potatoes are so good. Rubbed crushed garlic and lemon pepper on the fish; seasonings could be endlessly varied.

I really like this recipe, and it is similar to a couple others I have for fish and potatoes. This time I used leftover mashed potatoes instead of sliced potatoes. I flattened the mash into an olive oil-slicked pan, drizzled them with more olive oil, sprinkled with salt and pepper, and roasted them at 400° for 10 minutes. Then I placed the cod on top and followed the rest of the recipe exactly. The cod browned and flaked perfectly and was delicious with the mash!

Potatoes are healthy food, full of vitamins c and B6 and potassium. There is no reason for anyone except for those who are actually allergic to potatoes to avoid them unless they seem distasteful. Potatoes get a lot of needless bad press.

I made with leeks (sautéed in the butter) and carrots in addition to the potatoes. A keeper.

Healthier? More protein, no doubt, but far too many Americans are consuming far too much protein as it is. We do not live by protein alone and need our carbohydrates as well. I fail to see what is unhealthy about these simple roasted potatoes. And I'm as fond of a good garbanzo bean as the next man.

Loved it! Used a mandoline & added 1/2 onion to potatoes along with both butter & olive oil. Dipped the fish in emulsified lemon & o.oil then coated with toasted panko. Stirred potatoes once or twice during cooking then topped with fish & rest of lemon mix. Finished off with lots of chopped parsley. The added crunch and lemon was awesome! will def. make again!

-Use yukon gold potatoes and olive oil-Season with a lot of salt and pepper before the oven-Halfway through the 40min cook time, shuffle and turn over the potatoes with a spatula to recoat with oil and facilitate 2-sided cooking of potatoes for the last 20min. add some more salt and pepper before returning to oven -After adding the fish and coating with oil per the recipe, sprinkle fish with some dried thyme before broiling

Add garlic and shallots to potatoes. Tasty!

This was a big hit, and I will definitely make it again! I used a mixture of olive oil and butter, and sprinkled some paprika (sweet) on top of the potatoes. I also just baked for another 15 or so minutes after adding the cod rather than turning on the broiler. (But if you're going to use the broiler, the recipe should really include a warning to start the baking in a flame-proof pan. "Baking pan" is not clear enough.

I sliced the potatoes in my food processor and then prepared them in the "Greek" style, tossing the potatoes with lemon juice and oregano in addition to the olive oil, salt and pepper. I also followed MJK'S advice and cooked the potatoes in the microwave before roasting them and the fish in the oven. It was delicious!

Such a delicious dish for being so simple. The only change I made was adding some Herbes de Provence to the potatoes along with the butter, salt, and pepper.

This recipe has become one of our favorites with a few changes. I use a food processor with the slicing blade versus a mandoline. I also switch about half the potatoes for onions and some other vegetable like summer squash or fennel. I slice them all with the food processor.

Add carrots

We don’t care for it

It’s a tad boring, but nevertheless it is good and satisfying. I tossed the potatoes (Yukon Good) in oil, salt & pepper, various spices (paprika, garlic powder), and shallots. Cooked for about 30 minutes on 400, then placed the cod on top and put a few small slices of butter on top of each piece w/ salt and pepper for about 20 more minutes.

I think the broiling makes this a 5 out of 5! I tried just baking the fish as others suggested and it was just meh. Broiling is key!

Enjoyed this nice dish last night with my new wife. Perfect evening, and so was the food.

This was a big hit. I used the newest most tender potatoes I could find and fresh cod and it was melt in your mouth delicious.

This took like 2 seconds to throw together, which was appreciated! I'm mid-move right now, so I was NOT about to dig out my mandolin on a Tuesday night lol but I used the wide slicer holes on my box grater for very thin potatoes and dumped them in the pan with olive oil, salt, pepper. Waited until the potatoes were *just* starting to brown then added the cod (skipped the broiling step) with lemon slices on top and baked for another few minutes. Added some lemon-dressed mixed greens on the side.

I admittedly made this with limp, almost gone Yukon gold potatoes that I didn't peel and frozen cod filets, and it was still fantastic! Easy, family-pleasing weeknight meal. I added garlic salt and regular salt to the potatoes and lemon pepper on the fish. Fresh fish would have been really delish, but for something I could throw together after coming home from vacation for a week, this was perfect.

I loved the simplicity of this dish and the ease of cooking (after washing the potatoes!). My sheet pans were too big for this dish, so I made it in a broiler-safe saute pan. I started the potatoes on the stove after seasoning and dousing them with melted butter; added a little wine, & cooked covered for ~10 mins. Uncovered to let the wine evaporate, recovered for 15 mins in the oven, uncovered again and cooked to finish per the recipe. Next time, I will try other seasonings -- dill or curry?

Delicious, but the broiler is always too hot for the thickness of my fish and my potatoes get very crispy! I broil for a few minutes then go back to the 400 temp.

Simply delicious, simple basic flavor

Be aware! My oven burned the potato edges in a minute or two! I took the fish and put them in a smaller LeCruset baking dish to finish, with the remaining saved potatoes warmed on the lower rack the last minute.

This recipe is just wonderful. Consider serving with a really garlicky, lemony aioli for a nice counterpunch to the creamy, velvety comfort that is the fish and potatoes. Cut all that buttery richness with a green salad (peppery arugula would be nice) with a hardcore vinaigrette that’s slap-in-the-face sour. And a Sauvignon Blanc obviously.