Cod fillets baked over lemon slices with crisp roasted potatoes and a dill-butter finish; mild, minimal cleanup.
Pat cod thoroughly dry so it roasts rather than steams. Substitute parsley or chives for dill if preferred.
Dill butter keeps refrigerated up to 3 days and can be spread on bread or toast.
Ingredients
Scale
Measurement units
- 3 lb cod fillets (Cooked to 145°F internal temperature)
- 3 lb russet potatoes
- 3 each lemons
- 6 tbsp unsalted butter
- ½ cup fresh dill
- 2 tbsp olive oil
- 3 cloves garlic
- 1 tsp kosher salt (for the potatoes, plus a pinch for the dill butter and more to taste on the cod)
- black pepper (to taste)
- 1 tsp paprika (mild, for potatoes)
Ingredients
Scale
Measurement units
- 3 lb cod fillets (Cooked to 145°F internal temperature)
- 3 lb russet potatoes
- 3 each lemons
- 6 tbsp unsalted butter
- ½ cup fresh dill
- 2 tbsp olive oil
- 3 cloves garlic
- 1 tsp kosher salt (for the potatoes, plus a pinch for the dill butter and more to taste on the cod)
- black pepper (to taste)
- 1 tsp paprika (mild, for potatoes)
Instructions
Preheat oven and prep potatoes
Preheat oven to 425°F with racks in upper and lower thirds.
Toss the russet potatoes (3 lb) with olive oil (2 tbsp), kosher salt (1 tsp), black pepper, and paprika (1 tsp) on a rimmed sheet pan, spreading them in a single layer.
Equipment: Rimmed sheet pans
Roast the potatoes
Roast the potatoes on the lower rack for 15 minutes.
Equipment: Rimmed sheet pans
Make the dill butter
While the potatoes roast, mix the unsalted butter (6 tbsp), fresh dill (½ cup), garlic (3 cloves), and the zest of the lemons (2 each) in a small bowl.
Season the dill butter with a pinch of salt.
Equipment: Small mixing bowl
Arrange the cod over lemon slices
Slice the remaining lemons (1 each) into thin rounds and lay them on a parchment-lined second sheet pan.
Pat the cod fillets (3 lb) dry, season with salt and pepper, and place them over the lemon slices.
Spread a thin layer of the dill butter over each cod portion, reserving the rest for the potatoes.
Equipment: Rimmed sheet pans, Parchment paper
Roast the cod
Flip the potatoes, then slide the cod pan onto the upper rack.
Roast until the cod reaches 145°F at the thickest part, 10 to 12 minutes.
Equipment: Rimmed sheet pans, Instant-read thermometer
Finish and serve
Toss the hot potatoes with the remaining dill butter and squeeze the juice of the zested lemons over them.
Spoon any pan juices over the cod and serve immediately with the potatoes.
Tomorrow's Meal
Crispy Cod and Potato Hash with Lemon Aioli
Flaked leftover cod and roasted potatoes pan-fried until golden and crunchy, topped with a quick lemon-garlic aioli
You'll need to pick up:
MayonnaiseGarlicFresh lemon juiceNeutral oil for fryingOptional: fresh dill for garnish
Quick overview:
- 1.Flake cold cod into bite-sized pieces, discarding any skin or bones
- 2.Roughly chop cold roasted potatoes into 1/2-inch cubes
- 3.Make quick aioli: whisk together 1/2 cup mayo, 2 minced garlic cloves, 1 tbsp fresh lemon juice, salt and pepper
- 4.Heat 2 tbsp oil in large skillet over medium-high heat until shimmering
- 5.Add potatoes and cook 4-5 minutes without stirring until golden on bottom
- 6.Stir, add cod, cook another 3-4 minutes until cod is heated through and potatoes are crispy
- 7.Season with salt, pepper, and fresh dill if desired
- 8.Serve hot topped with lemon aioli
Before you cook
Cook notes
- • Pat cod thoroughly dry so it roasts rather than steams.
- • Dill butter keeps refrigerated up to 3 days and can be spread on bread or toast.
- • Lemon slices underneath the fish keep it moist and gently flavor the bottom.
- • Substitute parsley or chives for dill if preferred.
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