Cod and Potatoes
Thinly sliced potatoes are layered with olive oil and herbs and baked until crisp, then topped with cod and lemon juice. Yum!
- 3 Yukon Gold potatoes
- ¼ cup olive oil
- ⅛ teaspoon white pepper
- 1½ teaspoons dried herbs de Provence, divided
- 4 (4-ounce) cod steaks
- 1 tablespoon butter or margarine
- 2 tablespoons lemon juice
Preheat oven to 350ºF. Spray a 9″ glass baking dish with nonstick cooking spray.
Thinly slice the potatoes. Layer in the baking dish, drizzling each layer with a tablespoon of olive oil, a sprinkle of pepper, and some of the herbs de Provence.
Bake for 35–45 minutes or until potatoes are browned on top and tender when pierced with a fork.
Arrange cod steaks on top of potatoes. Dot with butter and sprinkle with lemon juice and remaining herbs de Provence.
Bake for 15–25 minutes longer or until fish flakes when tested with fork.
Fat: 17.28 grams
Saturated fat: 3.88 grams
Dietary fiber: 3.55 grams
Sodium: 91.56 mg
Cholesterol: 56.36 mg
Yukon Gold Potatoes
This variety of potato is literally gold-colored. The potato tastes buttery and rich even when cooked without fat. You can find it in specialty stores and in the produce aisle of many supermarkets. It was introduced into American grocery stores in 1980 after a Canadian researcher bred a wild South American potato with a North American variety.