Description
This baked cod recipe features tender fish, cherry tomatoes, rosemary, and thinly sliced potatoes for a simple, rustic Italian dinner ready in under an hour.
Ingredients
1 lb cod fish fillet
¾ lb russet potatoes
1 cup cherry tomatoes
1 tbsp fresh rosemary, minced
7 tsp extra virgin olive oil (divided) or 2 tbsp + 1 tsp
¼ tsp garlic powder, divided
Salt and pepper, to taste
Dash of red pepper flakes (optional)
Instructions
Preheat oven to 400°F (200°C).
Peel and slice the potatoes very thin (about 1/16 inch thick). Thicker slices should be halved to ensure even cooking.
In a large bowl, toss sliced potatoes with 2 tbsp olive oil, ½ tbsp chopped rosemary, ⅛ tsp garlic powder, and black pepper to taste.
Line a baking dish or sheet with parchment paper.
Spread the potatoes in a single, even layer on the parchment.
Place the cod fillet on top of the potato layer in the center of the dish. Brush the top of the cod with the remaining 1 tsp olive oil.
Season cod with the remaining ⅛ tsp garlic powder, salt, and pepper. Add a dash of red pepper flakes if desired.
Add cherry tomatoes around the cod.
Bake for 25–30 minutes, or until potatoes are tender and cod is flaky and cooked through.
Notes
Cooking tip: Use a mandoline for uniform potato slices to help everything cook evenly.
Store leftovers in the refrigerator and consume within 1–2 days.
Cod can be substituted with haddock or another firm white fish.
Add capers or olives for extra Mediterranean flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian
