Name: Crispy Cod Fillets with Olive Oil Roasted Potatoes & Lemon Herb Vinaigrette
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 cod fillets (about 5 oz each); 2 medium Yukon Gold potatoes; 3 tbsp extra-virgin olive oil, divided; 1 tsp kosher salt, divided; 1/2 tsp freshly ground black pepper, divided; 1/2 tsp smoked paprika; 1 lemon (zest and juice, divided); 1 small garlic clove, finely minced; 1 tbsp fresh parsley, chopped; 1 tsp fresh thyme leaves; 1/2 tsp Dijon mustard

Crispy Cod Fillets with Olive Oil Roasted Potatoes & Lemon Herb Vinaigrette

miradugm

With the spirit of the California coast and the wisdom of Mediterranean technique, this dish highlights the clean, flaky flavor of cod against the crispy, caramelized edges of olive oil roasted potatoes. A bright lemon-herb vinaigrette ties it all together, adding acidity and freshness to cut through the richness. This meal is both comforting and vibrant, capturing the essence of a breezy, sun-dappled evening by the sea. Simple, seasonal, and deeply satisfying.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Slice potatoes into 1/2-inch rounds. Toss with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, and smoked paprika. Spread on the baking sheet in a single layer.
Roast potatoes for 20 minutes, flipping halfway, until golden and crisp at the edges.
Meanwhile, pat cod fillets dry. Season both sides with the remaining 1/2 tsp salt and 1/4 tsp pepper. Zest half the lemon over the fillets.
Heat 1 tbsp olive oil in a nonstick skillet over medium-high heat. When shimmering, add cod, skin-side down (or presentation side down if skinless). Cook for 3-4 minutes until golden and edges look opaque. Flip and cook another 2-3 minutes until just cooked through.
While cod cooks, make vinaigrette: In a small bowl, whisk together juice of half the lemon, minced garlic, Dijon mustard, chopped parsley, thyme, and remaining lemon zest. Drizzle in any pan juices from the cod.
To serve, divide roasted potatoes and cod between two plates. Spoon vinaigrette over the cod and potatoes. Serve with remaining lemon cut into wedges.