Cod and Potatoes

Name: Cod and Potatoes
Total time: 65 min
Ingredients: 1 lb. Yukon Gold potatoes, peeled and thinly sliced; 2 Tbsp. olive oil; 1⁄8 tsp. white pepper; 1 tsp. salt, divided; 1 1⁄2 tsp. dried herbs de Provence, divided; 1 lb. cod fillet; 2 Tbsp. butter; 2 Tbsp. grated Parmesan cheese; 2 Tbsp. fresh lemon juice

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Thinly sliced potatoes are layered with cod and baked. This makes a delicious, light, and easy-to-digest meal.

Serves: 4Hands-on: 10 minutesTotal: 1 hour 5 minutesDifficulty: Easy

Serves: 4

Ingredients

1 lb. Yukon Gold potatoes, peeled and thinly sliced
2 Tbsp. olive oil
1⁄8 tsp. white pepper
1 tsp. salt, divided
1 1⁄2 tsp. dried herbs de Provence, divided
1 lb. cod fillet
2 Tbsp. butter
2 Tbsp. grated Parmesan cheese
2 Tbsp. fresh lemon juice

Directions

Step 1
Preheat oven to 350°F. Spray a 9-inch glass baking dish with nonstick cooking spray.
Step 2
Put the potatoes into a large pot. Cover the potatoes with water and bring to a boil. Boil the potatoes until almost tender, about 5 minutes. Drain.
Step 3
Layer half the potatoes in the baking dish and drizzle with olive oil, white pepper, 1⁄2 teaspoon salt, and 1 teaspoon herbs de Provence.
Step 4
Layer the fish over the potatoes followed by the remaining potatoes, butter, remaining salt, remaining herbs de Provence, and Parmesan cheese. Sprinkle with lemon juice.
Step 5
Bake for 25 minutes, or until potatoes are browned on top and tender when pierced with a fork, or until fish flakes when tested with fork. Serve hot.