Baked Cod with Potatoes and Dill
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Source: https://recipheon.com/en/recipes/main-dishes/baked-cod-with-potatoes-and-dill
About this recipe
Baked cod with potatoes and dill is a complete dinner made with cod fillets, potatoes, dill, lemon, and olive oil. The potatoes make a filling base, the cod remains delicate, and the dill and lemon add fresh flavor without covering the fish in a heavy sauce. Baking makes it easier to prepare the entire dish on one schedule, especially if you cut the potatoes into smaller pieces or briefly parboil them first. This baked cod and potato recipe is simple and light, yet still substantial enough for dinner.
Ingredients
Servings: 2
2 cod fillets
500 g potatoes
1 bunch dill
1 lemon
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
Steps
Preheat a conventional oven (no fan) to 200°C. Cut the potatoes into approximately 2 cm cubes, toss them with 2 teaspoons of olive oil, and spread them on a sheet pan. Bake on the middle rack for 20 minutes.
Pat the cod fillets dry and season them with 1/4 teaspoon salt and 1/8 teaspoon black pepper, then place them beside the partially roasted potatoes. Brush the fish with the remaining 1 teaspoon of olive oil and bake everything for another 12–15 minutes.
Remove the sheet pan when the potatoes are tender when pierced and browned at the edges, and the cod is cooked through and flakes easily.
Drizzle the fish with the juice of half the lemon and sprinkle with half of the finely chopped dill. Toss the remaining dill with the potatoes.
Serve one fillet per person with half of the potatoes and wedges of the remaining lemon.
Estimated nutrition
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