Eats by Keeks

Baked Cod with Crispy Potatoes and Blistered Tomatoes

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Tender flakey cod over a bed of soft and crispy potatoes topped with delicious and addicting blistered tomatoes with shallots. An easy weeknight or special occasion meal.

THE METHOD

  1. Start off by partially cooking the seasoned potatoes in the microwave in order to save time and allow them all to finish cooking at the same time.
  2. Layer them in a shingle pattern on a baking sheet and pop in the oven for a few minutes to start crisping up around the edges.
  3. Add the fish fillets on top followed by a slice of lemon to finish baking everything in the oven.
  4. In the meantime, start sautéing the shallots with some oil, then add in the garlic and tomatoes to stat blistering.
  5. Once everything is done cooking, use a spatula to plate the potatoes and fish. Top with one-fourth of the tomato mix and enjoy!

GREAT WEEKNIGHT OR SPECIAL OCCASION MEAL

I love this recipe because not only does it taste good, it takes no time to make. It’s super simple and the flavor of the tomatoes and shallots is everything, plus some! The quick cooking makes it a great meal to make for a weeknight meal or for a special occasion.

Baked Cod with Crispy Potatoes and Blistered Tomatoes

Print Recipe
Course dinner, lunch, Main Course
Servings 4 servings

Ingredients
  

For Fish and Potatoes

  • 3-4 small russet poatotes, about 1½ pounds
  • 1 tbsp olive oil
  • 1 clove garlic, grated
  • 3-4 sprigs of thyme
  • salt to taste
  • 4 (4-6 ounces) pieces of cod fish
  • 1 tsp old bay seasoning
  • 1 lemon, sliced into rounds

Blistered Tomatoes

  • 1 pint cherry or grape tomatoes
  • 1 small shallot
  • 1 clove garlic, grated
  • 1½ tbsp olive oil
  • salt to taste

Instructions
 

  • Preheat oven to. 425° F.
  • Wash then slice potatoes into ¼-inch thick rounds and mix in a bowl with olive oil, garlic, thyme and salt. Microwave for 10-12 minutes until just tender.
  • In a foil lined baking sheet, lightly brush with oil then shingle potato rounds into 4 rectangular piles slightly bigger than the fish pieces (about the size of a note card).
  • Pat dry cod with paper towels and season both sides with old bay seasoning and top with a slice of lemon.
  • Roast fish and potatoes in oven for about 12-18 minutes or until fish is tender and flakey and reaches 135°F.
  • While the fish is cooking, slice shallot and grate garlic.
  • Heat olive oil in a pan over medium heat and sauté shallot and garlic for 1-2 minutes then add in tomatoes. Mix occasionally to allow tomatoes to blister, about 7-9 minutes.
  • Once fish is done, use a spatula to slide under potatoes in order to transfer to a plate. Top with tomato and onion mixture to serve.