Recipes

Baked Cod with Tomatoes and Potatoes

Active Time: 40 minutes
Total Time: 1 hour, 40 minutes
Serves: 4

Ingredients
3 pounds Yukon Gold potatoes, (about 7 medium), scrubbed

⅓ cup extra-virgin olive oil

3 small tomatoes (5 ounces each), very thinly sliced

3 shallots, peeled and cut into very thin rounds (¾ cup)

2¼ teaspoons chopped fresh thyme leaves, plus 4 sprigs

Kosher salt and freshly ground pepper

4 skinless cod fillets (5 ounces each)

12 very thin lemon slices

Directions
1. Preheat oven to 425°. Using a mandoline, slice potatoes a scant ⅛ inch thick. Drizzle 1 tablespoon oil in a shallow 3-quart lidded casserole. In slightly overlapping circles, alternate one-third each of potatoes, tomatoes, and shallots (about 1 tomato and shallot slice for every 5 to 6 potato slices). Drizzle with 1 tablespoon oil, scatter with one-third of thyme leaves, and season with salt and pepper. Repeat twice.

2. Roast, covered, until potatoes are knife-tender, 50 minutes. Season fish with salt and pepper; place lemon slices over potatoes, and fish on top. Drizzle with remaining oil; add thyme sprigs. Cover; roast until fish is cooked, 12 to 15 minutes. Let cool slightly before serving.