Light Baked Cod Fillets with Roasted Potatoes
Why This Recipe Works
For an oven-to-table cod fillets and potato casserole recipe, we cut the potatoes in chunks, covered them tightly with aluminum foil, and cooked them at a high temperature, then removed the foil to allow the potatoes to brown and the flavors to concentrate. We then nestled the six cod fillets on top of the almost-tender potatoes. Because cod is a relatively wet fish, it stands up well to high heat, and we found that it could be cooked at the same temperature we had used for the potatoes in our cod fillets and potato casserole recipe. When it was cooked through, we drizzled the cod with sherry vinegar for brightness and sprinkled it with fresh basil for an herbal note and some color.