Go Back
cod fish with sliced potatoes served on a plate

Cod and Potatoes for Two

An easy meal to put together and cook in the oven.
Course Fish & Seafood, Main Course
Cuisine American
Keyword cod, Fish, potatoes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 2 people
Author JoAnn


  • 2 Tablespoons olive oil
  • 2 medium-sized russet potatoes sliced 1/4" thick
  • 2 garlic cloves minced
  • salt and pepper
  • 6 ounce skinless cod fillets (2) 1 to 1 1/2-inches thick
  • 1 Tablespoon unsalted butter cut into 1/4-inch pieces
  • 2 springs of fresh thyme
  • 1/2 lemon sliced thin


  • Make sure oven rack is set to lower-middle position and preheat oven to 425º.
  • Prepare a 13 by 9-inch baking sheet with non-stick aluminum foil.
  • After slicing potatoes, toss them with 1 - 2 tablespoons of your favorite olive oil and the minced garlic.
  • Season with salt and pepper. I just used my hands to mix this up.
  • Shingle potatoes onto the baking sheet.
  • Roast potatoes until edges are brown and just tender, 30-35 minutes, rotating dish halfway through roasting.
  • When potatoes are almost done, prepare fish.
  • Pat fish dry with paper towels and season with salt and pepper.
  • Once edges are brown on potatoes, remove from oven and carefully place one fillet, skinned side down on top of each potato pile.
  • Top fish with butter pieces, thyme sprigs, and lemon slices.
  • Roast fish and potatoes until fish flakes apart when gently prodded with a paring knife and registers 140º, about 15-20 minutes.
  • To serve, slide a spatula underneath potatoes and fillets, gently transferring to individual plates.
  • I removed the thyme sprigs and lemon slices to serve.
  • I sliced the remaining half of the lemon to serve at the table.