Loaded with flavor, my light and easy Baked Cod with Lemon Garlic Potatoes is a one-pan meal that even picky eaters love! Thinly sliced potatoes are tossed with butter, garlic, and lemon, and baked with flaky cod and cherry tomatoes. This dish is great for busy weeknights and is especially good in summer and during Lent.
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No-fuss one-pan fish dish
In my never-ending quest to bring to you recipes that are both simple to make and delicious, I’ve really been loving the one-pan meals. And baked code with tomatoes and lemon potatoes may just be my new favorite.
This one’s on the lighter side of the food spectrum, whereas my one pan salmon and orzo is a little heartier, but the potatoes make this dish filling enough to be a complete meal! The burst cherry tomatoes add more flavor and texture and are a delight to eat with a bite of the flaky cod.
While lemon-baked cod and potatoes is a one-pan meal, it certainly wouldn’t hurt to serve this dish with a side of garlic sauteed spinach.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Fish. As the recipe name suggests, I’m using cod as it’s usually widely available. You can use any fish you’d like, though. Haddock, halibut, or flounder would also be great here. Depending on the thickness of the fish you use, the cooking time may need to be adjusted.
- Potatoes. I’m using Yukon gold potatoes as they hold up well to the baking process, especially when thinly sliced as I do in this recipe.
- Tomatoes. Cherry tomatoes and grape tomatoes can be used interchangeably here. Use any color you’d like!
- Butter. I’m using unsalted butter for the potatoes, but you can definitely replace the butter with olive oil to make this dairy-free.
See the recipe card for full information on ingredients and quantities.
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How to make lemon butter cod and potatoes
- Slice the potatoes to 1/8-inch thick while you preheat the oven to 425°F. Set one rack to the middle level and the other to the second highest level.
- Place the sliced potatoes in a large baking dish and toss with the melted butter, garlic, lemon juice, salt, and pepper. Spread the potatoes around evenly, then place them in the oven on the middle rack.
- Roast the potatoes for 25 minutes then flip with a spatula.
- Add the cherry tomatoes and roast for another 25 minutes.
- Place the cod on top of the potatoes and spoon some of the sauce, butter, and tomatoes on top of each fillet. Season the fish with salt and pepper, then place on the middle rack and bake for 10-13 minutes or until the fish flakes with a fork.
- For extra color, place the pan under the broiler for 1-2 minutes, but watch carefully. For accuracy, insert an instant-read thermometer into the thickest part of the fish. It’s done when the temp reaches 135°F. Sprinkle with parsley and serve with lemon wedges.
Top tips
- Selecting the fish. If you go to a grocery store with a fishmonger, ask them to recommend the freshest fish. Don’t feel tied to the idea of using cod just because I did. If their haddock or halibut is better, use that. It’s always best to use what’s freshest when it comes to seafood recipes like cioppino and this baked lemon cod.
- Use a thermometer. Cod doesn’t take that long to cook, and if you’re using a fish that’s thinner, it will take even less time. Using an instant-read thermometer can take the guesswork out of this for you. Once the fish reaches 135° internally, it’s done.
- Serving. I like to plate the baked cod and potatoes, then spoon some of the delicious lemon butter sauce on top. A drizzle of good extra virgin olive oil over the fish would be good too. I also put some lemon wedges on the table for anyone who would like more lemon flavor.
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Baked Cod with Lemon Potatoes
Ingredients
For the potatoes
- 2 pounds yukon gold potatoes sliced 1/8" thick
- 5 tablespoons unsalted butter melted
- 4 cloves garlic minced
- 3 tablespoons lemon juice
- salt and pepper to taste
- 1 pound cherry tomatoes halved
For the fish
- 2 pounds cod fillets
- salt and pepper to taste
- 1/4 cup minced Italian flat-leaf parsley
- 1 large lemon cut into wedges, for serving
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Instructions
- Preheat oven to 425°F and set one rack to the middle level and the other rack to the second highest level.
- Place the potatoes in a large baking dish and toss with the melted butter, garlic, lemon juice, and salt and pepper to taste. Spread the potatoes evenly in the dish. Roast the potatoes for 25 minutes then flip with a spatula. Add the cherry tomatoes and roast for another 25 minutes.
- Place the fish on top of the potatoes and spoon some of the sauce, butter, and tomatoes onto each fillet. Season the fish with salt and pepper, then return to the oven for 10-13 minutes or until the fish flakes with a fork. For extra color, broil for 1-2 minutes but watch carefully. Note: For accuracy, an instant-read thermometer inserted into the thickest part of the fish should read 135°F.
- Sprinkle the parsley on top of the fish and potatoes. Serve with lemon wedges. Enjoy!
Notes
- Fish. Any type of fish fillet can be used. Haddock, Halibut, flounder, and even salmon all work great for this recipe. Depending on how thin the fish fillets are, you might need to adjust the cooking time by a few minutes.
- Cooking time. Bakine the cod does not take very long. The fish should flake and be 135°F when checked with an instant-read thermometer.
- Sauce. The butter lemon sauce is excellent spooned on top of the fish and potatoes.
- Leftovers. This dish is best eaten right away but Bbked cod with lemon potatoes can be saved for up to 3 days in the fridge. Reheat in the oven or microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I am cutting back on carbs so I replaced the potatoes with sliced zucchini and adjusted the baking time accordingly. All turned out quite well and the potatoes were not missed.
I made this using olive oil instead of butter, and it was easy and delicious! I was surprised how much the tomatoes added to it!
So happy you enjoyed!
This looks amazing! I love one pan dinners! Instead of the butter can I use olive oil?
Hi Sandi, yes, you can definitely use olive oil in place of butter.