Baked cod with potatoes

Ingredients

• 260 gCod fillet, raw — thawed if frozen
• 240 gPotato — cut into small wedges
• 160 gZucchini — thick half-moons
• 10 gOlive oil
• 20 gLemon juice
• 6 gFresh parsley — chopped
• 0.5 gTable salt
• 0.3 gGround black pepper

Steps

1. 1

   Start the potatoes

   Heat the oven to 425°F / 220°C. Toss potato wedges with half the oil and spread on a tray. Roast for 20 minutes, turning once.

2. 2

   Add the fish

   Pat cod dry and check for bones. Add zucchini to the tray and place the cod alongside. Brush with remaining oil and season with salt and pepper.

3. 3

   Finish roasting

   Roast for another 12–15 minutes, depending on fish thickness, until the cod reaches 145°F / 63°C and flakes easily. Potatoes should be tender all the way through.

4. 4

   Serve

   Divide the fish and vegetables between two plates. Add lemon juice and parsley just before eating.

Notes

• Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F / 32°C. Keep at 40°F / 4°C or below for up to 3 days; reheat the portion you need to 165°F / 74°C.
• If the fish is ready before the potatoes, move it to a warm plate and return the potatoes to the oven. Cooking time depends on thickness.