1.5 lbs Yukon Gold Potatoes, cut into 1-inch cubes
1 pint Cherry Tomatoes
1 medium Yellow Onion, thinly sliced
4 cloves Garlic, thinly sliced
4 tablespoons Extra Virgin Olive Oil, divided
1 teaspoon Dried Oregano
1.25 teaspoons Kosher Salt, divided
0.5 teaspoon Black Pepper, freshly cracked
4 (6-ounce) Cod Fillets, about 1-1.5 inches thick
1 Lemon, zested and sliced
2 tablespoons Fresh Parsley, finely chopped
Instructions
Preheat oven to 400°F (200°C) and line a large, rimmed baking sheet with parchment paper.
In a large bowl, toss the potatoes, onion, and garlic with 3 tablespoons of olive oil, 1 tsp salt, pepper, and oregano. Spread in a single layer on the baking sheet.
Roast the potatoes for 25 minutes, tossing halfway through.
While potatoes roast, pat cod fillets completely dry. Brush with the remaining 1 tbsp olive oil and season with the remaining 1/4 tsp salt.
Remove the pan from the oven. Push potatoes to the sides, add cherry tomatoes, and place cod fillets in the center.
Zest half the lemon over the cod and top each fillet with a lemon slice.
Return to the oven and bake for 12-15 minutes, until cod is opaque and flakes easily (reaches 140-145°F).
Garnish with fresh parsley and serve immediately.
Notes
Ensure your potatoes are cut into uniform 1-inch pieces for even cooking. This is the key to getting everything perfectly done at the same time.
Keyword Baked Cod with Potatoes, roasted cod and potatoes, sheet pan cod