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Baked cod with lemon potatoes and cherry tomatoes on white plate.
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4.67 from 3 votes

Baked Cod with Lemon Potatoes

Loaded with flavor, this easy Baked Cod with Lemon Garlic Potatoes is a one-pan meal that combines thinly sliced potatoes tossed with butter, garlic, and lemon, and baked with flaky cod and cherry tomatoes.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Course, seafood
Cuisine: Italian
Servings: 4
Author: James Delmage

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
US Customary - Metric

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

Calories: 487kcal | Carbohydrates: 40.1g | Protein: 45.5g | Fat: 16.9g | Saturated Fat: 9.2g | Cholesterol: 150mg | Sodium: 163mg | Fiber: 6.8g | Sugar: 5.6g | Calcium: 36mg | Iron: 1mg

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