>From the RealSimple.com website...
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Roast Cod with Crisp Potatoes
3 pounds Yukon gold or new potatoes, halved (if small) or cut into 1 1/2-inch
chunks (peel first, if desired)
3 tablespoons plus 2 teaspoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
6 6-ounce cod fillets, skin removed
Zest of 1⁄2 lemon, peeled into thin strips (optional)
1 tablespoon chopped fresh chives (optional)
Heat oven to 450° F.
Place the potatoes in a roasting pan or on a baking sheet. Drizzle with 3
tablespoons of the oil and toss to coat. Sprinkle with 1/2 teaspoon of the salt
and 1/4 teaspoon of the pepper. Roast for 20 minutes. Stir and roast for 10
minutes more.
Meanwhile, rinse the cod fillets and pat them dry with paper towels.
After the 30 minutes of roasting, move the potatoes to the sides of the pan and
place the fillets in the center. Drizzle with the remaining oil and sprinkle
with the remaining salt and pepper. Redistribute the potatoes around the
fillets. Roast until the fillets are the same color throughout and flake
easily, about 10 minutes. Top with the lemon zest and chives (if using).
Tip: Serve this roasted version of fish and chips with ketchup for the kids and
malt vinegar for the adults.
Yield: Makes 6 servings
NUTRITION PER SERVING
CALORIES 803(63% from fat); FAT 56g (sat 14g); CHOLESTEROL 207mg; CARBOHYDRATE
19g; SODIUM 943mg; PROTEIN 54g; FIBER 3g
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~~~***Rhonda G in Missouri***~~~
