Cast Iron Pan-Roasted Cod and Potatoes with Orange-Parsley Salad
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WHY THIS RECIPE WORKS
This dish features flaky, moist fish atop a bed of crisp, creamy potatoes for a fresh take on a classic flavor combination. Cooking the fish and potatoes together in one skillet had the benefit of melding the flavors and limiting the number... Read More
GATHER YOUR INGREDIENTS
Adjust oven rack to lowest position and heat oven to 450 degrees. Cut away peel and pith from oranges. Quarter oranges, then slice crosswise into 1/2-inch-thick pieces. Combine oranges, parsley, shallot, capers, vinegar, 1 tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in bowl; set aside for serving.
Toss potatoes with 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper in bowl. Grease 12-inch cast-iron skillet with remaining 2 tablespoons oil. Shingle potatoes into even layer on bottom of skillet. Place skillet over medium-high heat and cook until potatoes begin to sizzle and turn translucent near sides of skillet, about 5 minutes. Transfer skillet to oven and bake until potatoes are tender and beginning to brown, about 15 minutes.
Season cod with salt and pepper and arrange skinned side down on top of potatoes. Bake until potatoes are tender and fish flakes apart when gently prodded with paring knife and registers 140 degrees, about 15 minutes. Slide spatula under potatoes and fish and transfer to individual plates. Serve with salad.