Equipment
* optional
Ingredients
Potatoes
- 800 g yukon gold potatoes, scrubbed and thinly sliced (3mm)
- 45 ml olive oil
- 5 g kosher salt
- 2 g black pepper, freshly cracked
Fish
- 680 g cod fillets, skinless, patted dry
- 1 lemon, wedged
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 425 kcal
- Protein
- 35 g
- Carbohydrates
- 44 g
- Fat
- 13 g
- Fiber
- 8 g
- Sugar
- 3 g
- Sodium
- 614 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 73 mg
- Potassium
- 2017 mg
- Calcium
- 61 mg
- Iron
- 2.3 mg
- Magnesium
- 144 mg
- Phosphorus
- 535 mg
- Zinc
- 0.8 mg
- Vitamin A
- 21 mcg
- Vitamin C
- 52 mg
- Vitamin D
- 1.5 mcg
- Vitamin E
- 2.7 mg
- Vitamin K
- 8 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 1.6 mcg
- Thiamin
- 0.14 mg
- Riboflavin
- 0.12 mg
- Niacin
- 3.5 mg
- Folate
- 14 mcg
- Water
- 151 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 220°C (425°F) and set a rack in the upper third position.
Toss the sliced potatoes with 30ml (2 tbsp) of olive oil, half the salt, and half the black pepper directly on the baking sheet until evenly coated. Spread them out in a single, slightly overlapping layer.
Roast the potatoes for 20 minutes, or until they are tender and the edges are beginning to brown.
While potatoes roast, pat the cod fillets very dry with paper towels. Rub with the remaining 15ml (1 tbsp) olive oil and season strictly with the remaining salt and cracked black pepper.
Remove the baking sheet from the oven. Carefully arrange the cod fillets on top of the potato layer.
Return to the oven and roast for 8-10 minutes, until the fish is opaque and begins to flake easily.
Switch the oven to high broiler setting. Broil for 2-3 minutes, watching closely, until the fish develops a golden color and the exposed potato edges crisp up. Ensure internal temperature of fish reaches 63°C (145°F).
Remove from oven and serve immediately with fresh lemon wedges squeezed over the top.
Chef's Notes
- Patting the fish dry is crucial. Excess moisture will steam the fish rather than roasting it, preventing that appetizing golden crust.
- Yukon Gold potatoes are preferred for this recipe as they have a creamy interior and hold their shape better than Russets when sliced thin.
- If your fillets are very thick (over 1 inch), increase the roasting time in step 6 by 3-4 minutes before switching to the broiler.
- Coarsely cracked black pepper adds a necessary textural crunch and heat that contrasts beautifully with the mild sweetness of the cod.
Storage
Refrigerator: 2 days — Best reheated in an oven or toaster oven to maintain potato crispness.
Reheating: Reheat in a 175°C (350°F) oven for 10-15 minutes.
Troubleshooting
Potatoes are still hard when fish is added
Cause: Potatoes were sliced too thickly or oven temperature runs low
Fix: Remove fish temporarily to a plate, continue roasting potatoes until tender, then return fish to pan to finish cooking
Prevention: Slice potatoes no thicker than 3-4mm; test doneness with a fork before adding fish
Cultural Context
This one-pan preparation is a modern staple in American coastal home cooking, particularly in New England where Atlantic cod is abundant. It emphasizes the 'meat and potatoes' philosophy but lightens it for weeknight dining, relying on the high heat of roasting rather than the traditional batter-frying found in fish and chips.
