Lemon Herb Cod Fillets with Crispy Garlic Potatoes
- 3 T. EVOO
- 1 1/2 lbs. russet potatoes (about 3 medium) and sliced into 1/4 inch thick rounds
- 3 medium garlic cloves, minced
- salt and pepper
- 4 (6oz) skinless cod fillets, 1 to 1 1/2 inches thick
- 3 T unsalted butter, cut into 1/4 inch pieces
- 4 sprigs thyme
- 1 lemon, sliced thin
Adjust an oven rack to the lower middle position and heat the oven to 425 degrees. Brush a large rimmed baking sheet with 1 T of the oil.
In a large bowl, toss the potatoes with the remaining 2 T oil and garlic and season with salt and pepper to taste. Layer the potatoes into 4 separate rectangular piles that measure 4 x6 Roast the potatoes until they are spotty brown and just tender, 30 to 35 minutes, rotating the baking sheet halfway through roasting
Carefully place a cod fillet skinned side down on top of eachset of parcooked potatoes. Top the fish with the butter pieces, thyme sprigs, and lemon slices, bake for 6 to 8 minutes.