Italian · Dinner
Baked Cod and Potato Bowl
Oven-roasted cod fillet set over crisp-edged baked potato chunks, tossed with olive oil, garlic and rosemary, then finished with lemon juice and parsley. A simple sheet-pan approach to an Italian coastal supper, light on sauce and built entirely around fish and potato flavour.
$8
12 minsPrep
28 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
408Calories
34.3gProtein
16.9gFat
30.2gCarbs
2.6gSugar
4.1gFiber
721mgSodium
85mgChol
2.4gSat Fat
1291mgPotassium
61mgCalcium
2.3mgIron
1.3mcgVitamin B12
39mgVitamin C
gluten-free
low-calorie
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Preheat oven to 425°F (220°C). Toss potato chunks with half the olive oil, salt, and pepper on a baking sheet.
2
Roast
Place potatoes on top rack for 15 minutes at 425°F (220°C) until edges turn golden. Pat cod dry and rub with remaining oil, sliced garlic, chopped rosemary, salt, and pepper.
3
Roast
Push potatoes aside, add cod fillet, and roast at 425°F (220°C) for 12 to 14 minutes until fish flakes easily and turns opaque throughout.
4
Plate
Transfer cod and potatoes to a bowl. Squeeze lemon juice over both, scatter with chopped parsley, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g cod fillet
- 22 medium potato (300g)
- 2 tbsp2 tbsp olive oil, divided
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh rosemary
- 11 lemon
- 2 tbsp2 tbsp fresh parsley
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
