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
- 2 lbs. Idaho or Yukon Gold potatoes, peeled and very thinly sliced
- ¼ cup olive oil
- 4 Tbsp. butter, melted, divided
- ½ tsp. salt, divided
- ¼ tsp. freshly ground black pepper, divided
- 4 cod filets or steaks (5 oz. each)
- ½ 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, ¼ teaspoon salt, and ⅛ 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 ¼ teaspoon salt and ⅛ 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.