Photo by Valeria Boltneva on Pexels
Lemon and Herb Baked Cod with Roasted New Potatoes
Cod baked alongside roasted new potatoes with lemon zest, garlic, herbs, olive oil, and white wine or stock.
- 300 g Cod fillets (sustainably sourced)
- 400 g New potatoes
- 200 g Cherry tomatoes
- 15 g Fresh parsley
- 10 g Fresh dill
- 1 whole Lemon
- 3 cloves Garlic cloves
- 3 tbsp Olive oil
- 50 ml White wine (optional, substitute stock)
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C (180°C Fan/Gas Mark 6).
- Step 2
Halve the new potatoes and toss them in 1 tbsp of olive oil, salt, and pepper. Spread on a baking tray.
- Step 3
Roast the potatoes for 15 minutes.
- Step 4
While potatoes roast, prepare the fish topping. Finely chop the parsley and dill. Mince the garlic. Zest and juice the lemon.
- Step 5
In a small bowl, mix the herbs, garlic, lemon zest, 2 tbsp of olive oil, salt, and pepper.
- Step 6
After the potatoes have roasted for 15 minutes, push them to one side of the tray. Place the cod fillets on the other side. Spoon the herb mixture generously over the fish.
- Step 7
Scatter the cherry tomatoes around the potatoes.
- Step 8
Pour the white wine (or stock) into the empty space on the tray.
- Step 9
Return to the oven and bake for another 12-15 minutes, or until the fish is opaque and flakes easily, and the potatoes are golden brown.
- Step 10
Serve immediately, spooning the pan juices over the fish and potatoes.
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