ROAST COD WITH CRISP POTATOES
Serve this roasted version of fish and chips with ketchup for the kids and malt vinegar for the adults.
Hands-on time: 10 minutes
Total time: 50 minutes
Makes 6 servings
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3 pounds Yukon gold or new potatoes, halved (if small) or cut into 1 1/2-inch chunks (peeled, if desired)
3 tablespoons plus 2 teaspoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
6 6-ounce cod fillets, skin removed*
Zest of 1/2 lemon, peeled into thin strips (optional)
1 tablespoon chopped fresh chives (optional)
* FreshDirect Note: Our cod may be delivered with the skin attached.
To remove it, simply place the fillet skin-side down on a cutting board and carefully run a sharp knife horizontally between the skin and the flesh.
|Heat oven to 450° F. Place the potatoes in a roasting pan or on a baking sheet. Drizzle with 3 tablespoons of the
oil and toss to coat. Sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Roast for 20 minutes. Stir
and roast for 10 minutes more. Meanwhile, rinse the cod fillets and pat them dry with paper towels. After the 30 minutes
of roasting, move the potatoes to the sides of the pan and place the fillets in the center. Drizzle with the remaining oil
and sprinkle with the remaining salt and pepper. Redistribute the potatoes around the fillets. Roast until the fillets are
the same color throughout and flake easily, about 10 minutes. Top with the lemon zest and chives (if using).
|NUTRITION PER SERVING
2 carbohydrate servings – assuming potatoes have not been peeled (from FreshDirect)|
CALORIES 388 (23% from fat); FAT 10g (sat 1g); CHOLESTEROL 73mg; SODIUM 419mg; CARBOHYDRATE 40g; FIBER 5g; PROTEIN 35g;
Please note: Nutrition information can vary based on brand and product used.
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