I had a request for another potato dish, so potatoes it was again. Another recipe from Mark Bittman: Roast cod white fillets with potatoes. It couldn't get any easier!
Ingredients:
5 table spoons olive oil
2 lbs potatoes (5 medium-sized potatoes)
cod fillets [fresh fillets were sold out at Whole Foods, so I used frozen fillets, 340g for two]
salt, pepper, chives
Directions:
Preheat oven to 425 F. Place 4 table spoons of olive oil in a large baking dish (I'm not a fan of Rachel Ray's shows, but I love her orange baking dishes). Place dish in the oven while it preheats. Peel the potatoes (I use my Roesle swivel peeler) and slice them about 1/8 to 1/4 inch. This is when my new Progressive mandoline, a mother's day gift, came in handy! Remove pan from oven, stir potatoes into oil, sprinkle liberally with sald and pepper. Return dish to oven. After 15 minuts, turn potatoes gently with a spatula. Put in the oven for another 15 minutes, turn again. Once potatoes look browned (after 30+ minutes), place the cod on top, sprinkle with olive oil. Roast for another 10 minutes, depending on thickness of fillets. Sprinkle in chives. Done. I served the dish with buttered peas.
Verdict: 7.5/10
The potatoes were great, the fish was a bit dry on top. Overall, however, a satisfying dish, especially the potatoes, and so easy to make! The little person ate exactly one potato slice (because it looked like a potato chip). She said it was better than she had thought. I guess that qualifies as a compliment.
