Cast Iron Pan-Roasted Cod and Potatoes with Orange-Parsley Salad
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 of pans that needed to be washed. We started with the potatoes, which we knew would need plenty of time to cook through. After slicing the potatoes thin and shingling them around the skillet, we gave them a head start by cooking them briefly on the stove and then moving them to the oven for 15 minutes. Only then did we add the quick-cooking fish fillets on top of the potatoes for the last 15 minutes of cooking so both parts of the dish would finish at the same time without any risk of the fish overcooking. The hot cast-iron skillet created a layer of very crisp potatoes on the bottom and soft, creamy potatoes on top. A simple, robust salad of oranges with fresh parsley leaves and capers was the ideal complement to our hearty dish. Halibut and haddock are good substitutes for cod in this recipe.