I am a big, big fan of one pan/one pot meals. They’re generally quick to get on the table, and dirty up as few dishes as possible during meal prep, which is always a win. Cod and roasted potatoes is one such favorite at our house, and is a great dish to have on a Friday night when you don’t necessarily need to have leftovers for lunch the next day (or on a Thursday night like at our house, if you’re lucky enough to get to work from home on Fridays like I do). It really couldn’t be easier to put together –
2-3 large russet potatoes, diced
3 tablespoons olive oil
2 tablespoons onion powder
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon parsley
salt and pepper
4 cod fillets
1/4 cup of dry white wine (like chardonnay)
- Par-cook the diced potato for 8 minutes in the microwave, or by boiling in water on the stove top until barely fork tender.
- Spread the cooked potato on a baking sheet, and toss with the olive oil, onion powder, garlic powder, paprika, parsley, salt and pepper. Bake at 400 for 30 minutes, until the potatoes are nearly cooked and golden brown.
- Put the cod in the center of the baking sheet in between the potatoes, and season with salt and pepper. Splash the cod fillets with a little wine. Bake for 15-20 minutes until the cod is done, flaking apart with a fork.
Eat! A warm, filling yet light dinner on the table in under an hour. Serve with the white wine to drink and an herb salad for a little green.