Name: Baked cod with lemon potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 5 oz Atlantic cod fillet, patted dry; 12 oz Yukon Gold potatoes, cut into thin wedges; 2 1/2 tsp olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 1 tsp dried oregano; 3/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

439 calories

Protein: 29g; 26% of calories
Carbs: 57g; 50% of calories
Fat: 12g; 24% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.
Place the potato wedges on a half-sheet pan. Drizzle with half of the herb oil and toss to coat thoroughly. Arrange in a single layer and roast for 20 minutes. Done when potatoes are starting to soften and brown.
Move the potatoes to the edges of the pan to make room in the center. Place the cod fillet on the pan and drizzle with the remaining herb oil. Return the pan to the oven and roast for 12 to 15 minutes. Done when fish flakes easily and is opaque in the center, 145°F.
Remove the pan from the oven. Sprinkle the roasted cod and potatoes with fresh parsley before serving.

Nutrition

Ingredients

Instructions

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