This is a stunningly simple, but delicious recipe, perfect for a weeknight dinner. It is also versatile – I wanted salmon instead of cod and I was able to cook both. The prep is even easier with a mandolin or a food processor to do your cutting. I used the thin slicer blade on my food processor and blitzed through 4 Yukon gold potatoes and a Vidalia onion in less than a minute. I tossed the potatoes and onions with olive oil, salt and pepper and spread them out on a foil lined (easy clean up, too!) half – sheet tray and roasted it for 35 minutes in a 425 degree oven. When the edges on the potatoes were starting to brown, I placed an 8oz cod fillet on one side and an 8oz salmon fillet on the other (The fish was also drizzled with olive oil and seasoned). 9 minutes later, the fish was cooked perfectly, and the potatoes and onion were tender and creamy. It reminded me of scalloped potatoes, but without the fat of calories of heavy cream, butter and cheese. I found the recipe on www.pinkofperfection.com. It appears she adapted it from How to Cook Everything which is an excellent cookbook by Mark Bittman.
Sorry, I forgot to get a picture before we devoured it.
Roast Cod with Potatoes and Onions adapted from How to Cook Everything Serves 2 2 tablespoons, plus 1 teaspoon olive oil 1-1 1/2 pounds creamy, gold-fleshed potatoes (such as Yukon Gold) 1 cup sliced onions (about 1 large onion) 2 6-ounce cod fillets Preheat the oven to 425 degrees F. Pour 2 tablespoon olive oil into a baking dish. Place the dish in the oven while it preheats to heat the olive oil. Meanwhile, peel the potatoes and slice them about 1/8 to 1/4 of an inch thick. Remove the pan from the oven, and stir potatoes and sliced onions into the oil. Return dish to oven. Every 10 minutes, turn the potatoes and onions with a spatula. When the potatoes are beginning to brown — after about 30 to 40 minutes — place the cod fillets on top and drizzle with remaining teaspoon oil. Roast the cod for 8-12 minutes. Cod is done when it is opaque throughout and offers no resistance to a thin-bladed knife.