Roast Cod with Crisp Potatoes

• 3 pounds Yukon Gold Or New Potatoes, Halved (if Small) Or Cut Into 1 1/2" Chunks (Peel First If Desired)potato
• 3 Tablespoons Plus 2 Teaspoons Olive Oiloil
• 1 Tablespoon Salt, Dividedsalt
• ½ teaspoons Black Pepper, Dividedpepper
• 6 pieces 6 Oz. Sized Cod Fillets, Skin Removed
• ½ whole Lemon, Juice And Zestlemon
• 1 Tablespoon Chopped Fresh Chives (optional)chive

1. 011. Heat oven to 450F degrees. Place the potatoes in a large roasting pan. 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 additional 10 minutes. Meanwhile, rinse the cod fillets and pat them dry with paper towels.
2. 022. 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 10-15 minutes. Top with the lemon zest, lemon juice and chives (if using).

Sign in and stock your pantry to see what you have for this recipe.