Codfish Broiled on a Bed of Paper-Thin Potatoes

Cod is one of the world’s most beloved and versatile fish. It can be baked, broiled, steamed, poached, salted, or cooked with milk in a stew.

Serves: 4Hands-on: 10 minutesTotal: 1 hourDifficulty: Easy

Serves: 4


  • 2 lbs. Idaho or Yukon Gold potatoes, peeled and very thinly sliced
  • 1⁄4 cup olive oil
  • 4 Tbsp. butter, melted, divided
  • 1⁄2 tsp. salt, divided
  • 1⁄4 tsp. freshly ground black pepper, divided
  • 4 cod filets or steaks (5 oz. each)
  • 1⁄2 cup chopped parsley


  • Preheat the oven to 400°F.
  • In a baking pan that has been treated with nonstick spray, toss the thinly sliced potatoes with oil and 2 tablespoons melted butter, 1⁄4 teaspoon salt, and 1⁄8 teaspoon pepper.
  • Bake the potatoes for 40 minutes or until the top is brown and crisp and the inside soft.
  • When the potatoes are done, lay the fish on top, sprinkle with remaining 1⁄4 teaspoon salt and 1⁄8 tablespoon pepper, dot with remaining 2 tablespoons butter, cover with a few potatoes, and top with parsley. Reheat the oven to broil.
  • Broil until the fish is done—10 minutes, depending on the thickness of the fish. If the potatoes start to burn, move the pan to a lower shelf in the oven.