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Gallery Baked Cod with Tomatoes and Potatoes Credit: Bryan Gardner Recipe Summary prep: 40 mins total: 1 hr 40 mins Servings: 4

Ingredients Ingredient Checklist 3 pounds Yukon Gold potatoes, (about 7 medium), scrubbed 1/3 cup extra-virgin olive oil 3 small tomatoes (5 ounces each), very thinly sliced 3 shallots, peeled and cut into very thin rounds (3/4 cup) 2 1/4 teaspoons chopped fresh thyme leaves, plus 4 sprigs Kosher salt and freshly ground pepper 4 skinless cod fillets (5 ounces each) 12 very thin lemon slices

Gallery Baked Cod with Tomatoes and Potatoes Credit: Bryan Gardner

Recipe Summary prep: 40 mins total: 1 hr 40 mins Servings: 4

Baked Cod with Tomatoes and Potatoes      Credit: Bryan Gardner

Baked Cod with Tomatoes and Potatoes

Credit: Bryan Gardner

Baked Cod with Tomatoes and Potatoes

Recipe Summary prep: 40 mins total: 1 hr 40 mins Servings: 4

Recipe Summary

prep: 40 mins total: 1 hr 40 mins

Servings: 4

prep: 40 mins

total: 1 hr 40 mins

prep:

40 mins

total:

1 hr 40 mins

Servings: 4

4

Ingredients

Ingredients

  • 3 pounds Yukon Gold potatoes, (about 7 medium), scrubbed 1/3 cup extra-virgin olive oil 3 small tomatoes (5 ounces each), very thinly sliced 3 shallots, peeled and cut into very thin rounds (3/4 cup) 2 1/4 teaspoons chopped fresh thyme leaves, plus 4 sprigs Kosher salt and freshly ground pepper 4 skinless cod fillets (5 ounces each) 12 very thin lemon slices

Directions

Preheat oven to 425 degrees. Using a mandoline, slice potatoes a scant 1/8 inch thick. Drizzle 1 tablespoon oil in a shallow 3-quart lidded casserole. In slightly overlapping circles, alternate one-third each of potatoes, tomatoes, and shallots (about 1 tomato and shallot slice for every 5 or 6 potato slices). Drizzle with 1 tablespoon oil, scatter with one-third of thyme leaves, and season with salt and pepper. Repeat twice.

Roast, covered, until potatoes are knife-tender, 50 minutes. Season fish with salt and pepper; place lemon slices over potatoes, and fish on top. Drizzle with remaining oil; add thyme sprigs. Cover; roast until fish is cooked, 12 to 15 minutes. Let cool slightly before serving.

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All Reviews for Baked Cod with Tomatoes and Potatoes

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Baked Cod with Tomatoes and Potatoes

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest