Roasted Cod with Crispy Herb Potatoes and Lemon Butter

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Toss the halved potatoes with 2 tablespoons of olive oil, minced garlic, thyme, rosemary, salt, and pepper on a large baking sheet.

   Tip: Pat the potatoes dry before tossing to help them crisp up better.

2. 2

   Roast the potatoes for 20 minutes, stirring halfway through, until they begin to golden at the edges.

3. 3

   While the potatoes roast, pat the cod fillets dry with paper towels and brush both sides with remaining 2 tablespoons of olive oil. Season generously with salt and pepper.

   Tip: Dry fish cooks more evenly and develops better texture.

4. 4

   After 20 minutes, push the potatoes to the sides of the baking sheet and place the cod fillets skin-side up in the center. Drizzle the white wine around the fish and sprinkle lemon zest over everything.

5. 5

   Return the baking sheet to the oven and roast for 10-12 minutes until the cod is opaque and flakes easily with a fork.

   Tip: Avoid overcooking; cod cooks quickly and dries out if left too long.

6. 6

   Remove from the oven and dot the butter over the hot cod fillets, allowing it to melt. Squeeze fresh lemon juice over the entire dish.

7. 7

   Transfer the cod and potatoes to serving plates, garnish with fresh parsley, and spoon any pan juices and melted butter over the top.

   Tip: Save pan drippings to drizzle over each plate for extra flavor.