SERVES 4
TOTAL TIME: 45 minutes
Halibut and haddock are good substitutes for the cod.
|
1½ |
pounds russet potatoes, sliced into ¼-inch-thick rounds |
|
2 |
tablespoons olive oil |
|
3 |
garlic cloves, minced |
|
Salt and pepper |
|
|
4 |
(6- to 8-ounce) skinless cod fillets, 1 to 1½ inches thick |
|
3 |
tablespoons unsalted butter, cut into ¼-inch pieces |
|
4 |
sprigs fresh thyme |
|
1 |
lemon, sliced thin |
1. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Combine potatoes, oil, and garlic in bowl and season with salt and pepper. Microwave, uncovered, until potatoes are just tender, 12 to 14 minutes.
2. Transfer hot potatoes to 13 by 9-inch casserole dish and press lightly into even layer. Pat cod dry with paper towels, season with salt and pepper, and lay on top of potatoes. Place butter, thyme, and lemon slices on top of cod. Bake until fish flakes apart when gently prodded with paring knife and registers 140 degrees, 15 to 18 minutes.
3. To serve, slide spatula underneath potatoes and fish and gently transfer to individual plates.