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Ingredients
- 4 or 5medium potatoes, 2 pounds or more
- 6tablespoons extra-virgin olive oil or melted butter
- Salt and freshly ground black pepper to taste
- 1½pounds cod or other fillets, about 1-inch thick (skinned), in 2 or more pieces
Nutritional analysis per serving (4 servings)
453 calories; 22 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 31 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 34 grams protein; 973 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. Peel potatoes, and cut them into slices about ⅛-inch thick (a mandoline comes in handy here). Toss the potatoes in an 8-by-12-inch or similar size baking pan with 4 tablespoons of the oil or butter. Season the potatoes liberally, spread them evenly and place the pan in the oven.
- Step 2
Cook for about 40 minutes, checking once or twice, until the potatoes are tender when pierced with a thin-bladed knife and have begun to brown on top. Remove the potatoes from the oven. Turn on the broiler, and adjust the rack so that it is 4 to 6 inches from the heat source.
- Step 3
Top the potatoes with the fish, drizzle with the remaining oil or butter and sprinkle with some more salt and pepper. Broil until the fish is done, 6 to 10 minutes, depending on its thickness (a thin-bladed knife will pass through it easily). If at any point the top of the potatoes begins to burn, move the pan a couple of inches farther away from the heat source.
Private Notes
Comments
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.
Easy and enjoyable. Might add sliced onions to potatoes next time for a bit more flavor. Or fennel. God, I love fennel.
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.
I throw the sliced potatoes in a casserole and add a good amount of good olive oil and about 8 crushed garlic cloves with the salt and pepper. After the dish is done I sprinkle it with crunchy pan fried Serrano ham.
This is a standard Italian way of cooking fish. I still remember the fish monger trying to explain the recipe to me by imitating slicing with his two hands - filetti I Pat ate cost… Been making it for decades.
After reading commenters' notes, I made a few changes. First, I used only 2 tablespoons of olive oil and no butter. I added chopped carrots and leeks to the potatoes, topped with the oil, salt 7 pepper, dried thyme, and fresh lemon zest. Massaged all of that together and roasted for 30 minutes. I then topped black cod filets with 2 tsp. Dijon mustard and mayo and a bit more lemon zest, put them on top of the vegetables, and roasted for about 12 minutes. It was wonderful!