Baked Cod with Potatoes and Dill
White fish on roast potatoes, one tray, with butter, lemon and dill to finish.
50 min
2 servings
Difficulty 2/5
Lunch · Dinner
Prep 15 min · Cook 35 min
Cod is very lean and overcooks in a minute, so it goes in only for the last twelve, on top of potatoes that have already had twenty-five. The butter, lemon and dill are added at the end, where they stay tasting of themselves.
Per serving
487
kcal / serving
Ingredients
Written for 2 servings. Change the servings to rescale every amount.
Tray
Cod
2 fillets (300 grams)
Potato
500 grams
Olive Oil
2 tablespoons (28 grams)
Garlic
2 cloves (6 grams)
Salt
to taste
Black Pepper
to taste
To finish
Butter
2 teaspoons (10 grams)
Lemon
30 grams
Dill
1 handful (15 grams)
Steps
Heat the oven to 200 °C. Cut the potatoes into 1 cm slices, skin on.
5 min
Toss the slices with one tablespoon of the oil, salt and pepper, spread them over a tray and roast 25 minutes, until the edges colour.
25 min
Pat the cod dry and rub it with the rest of the oil, the sliced garlic, salt and pepper. Wet fish steams and will not take colour.
3 min
Lay the fillets on the potatoes, dot the butter over them and bake 10–12 minutes. The fish is done when it flakes at the thickest point.
12 min
Squeeze the lemon over the tray and scatter the dill.
2 min
Serving suggestion
A spoon of sour cream mixed with more dill turns the potatoes into a proper side.
Storage
Keeps a day. Cod reheats badly — eat the leftovers cold with the potatoes fried up.
Notes
Any firm white fish works. Haddock and pollock take the same time; a thick piece of halibut needs a few minutes more.
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