Tender cod baked over thinly sliced potatoes, cherry tomatoes, and onions with fresh dill, garlic, and lemon.
I wanted something light and fresh for dinner, so I put this dish together using a few simple ingredients I already had in mind.
The potatoes form the base and soak up the juices from the tomatoes, onions, lemon, and cod as everything cooks. Fresh dill and lemon keep the flavors bright, while the garlic and olive oil bring everything together.
It was simple, colorful, and really good. This is one I will definitely make again.
What I Used
Season as you go and adjust everything to your taste. That is one of the best parts of cooking. I used a lighter hand with the salt because I wanted the fresh flavors to come through, but you may prefer more seasoning. We love onions, so feel free to use less if you prefer.
- 5 cod fillets
- 300 to 400 g small waxy potatoes
- 200 to 300 g cherry tomatoes
- 1 medium onion
- 3 garlic cloves
- 1 lemon, zested and juiced, plus lemon wedges for serving
- 3 tablespoons chopped fresh dill, plus more for serving
- 5 tablespoons olive oil, divided, plus more for greasing the dish
- Salt
- Freshly ground black pepper
The Method
Prepare the Vegetables
Heat the oven to 200°C.
Wash the potatoes and slice them into thin rounds. Quarter the cherry tomatoes and thinly slice the onion.
Zest the lemon and set the zest aside. Place the tomatoes and onions in a bowl. Add the lemon juice, and toss everything together.
Season the Potatoes
Finely chop the dill and press or finely mince the garlic.
Place the sliced potatoes in a large bowl. Add the garlic, most of the chopped dill, 3 tablespoons of olive oil, salt, and pepper. Toss until the potatoes are evenly coated.
Lightly grease a baking dish with olive oil. Spread the potatoes across the bottom of the dish in an even layer. They can overlap slightly.
Spoon the tomatoes and onions over the potatoes.
Bake the Vegetables
Place the baking dish in the oven and bake for 30 to 40 minutes, or until the potatoes are beginning to soften and the tomatoes have released some of their juices.
Prepare the Cod
While the vegetables are baking, pat the cod dry with paper towels.
Combine the lemon zest with 2 tablespoons of olive oil. Brush the mixture over the cod, then season with salt and freshly ground black pepper.
Add the Cod
Remove the baking dish from the oven and arrange the cod over the potatoes, tomatoes, and onions.
Return the dish to the oven and bake for another 12 to 15 minutes, depending on the thickness of the cod. The fish is ready when it is opaque and flakes easily with a fork.
Finish and Serve
Sprinkle the cod with the remaining fresh dill and if you like, squeeze more lemon over the fish or serve with lemon wedges.
Serve each piece of cod with the potatoes, tomatoes, onions, and some of the lemony juices from the baking dish.
From My Kitchen
- Thinly slicing the potatoes helps them cook through before the cod is added.
- Baking the vegetables first keeps the cod from overcooking.
- Patting the cod dry helps the lemon and olive oil mixture coat the fish.
- The baking time for the cod will depend on the thickness of the pieces.
- Spoon some of the juices from the baking dish over the cod when serving.
Liz 'N Lux 