Cod Baked With Lemons and Potatoes
Simple and delicious. This oven to table dish features thick cod fillets combined with creamy potatoes and onions, all baked in a sauce of lemons and olive oil.
Servings 4 servings
Ingredients
- 1/4 cup extra virgin olive oil
- 2 medium yellow onions halved and thinly sliced
- kosher salt
- 2 cloves garlic minced
- 1/2 tsp dried oregano
- 4 medium yellow potatoes cut into wedges
- 3 bay leaves
- 1/4 cup vermouth or white wine
- 1 lb cod cut into 5-6 chunks
- 2 lemons halved
- 2 tbsp fresh chopped herbs such as parsley, oregano, thyme, and sage
Instructions
- Preheat oven to 400F.
- Heat a large, oven-proof skillet over medium and add oil. When oil is hot, add onions and a pinch or two of salt to the pan. Saute for 3 minutes, then turn the heat down to low and cover the skillet. Cook onions for 10 minutes more, or until soft and lightly colored. Add garlic and oregano. Stir and cook for another 3 minutes.
- Add potatoes and bay leaves. Stir to mix them into the oil. Then cover the skillet and put it into the oven. Bake potatoes for 40 minutes.
- Remove skillet from oven. Add cod and vermouth. Squeeze the juice of 1/2 a lemon into the pan. Cut each of the remaining lemon halves into four pieces and scatter them around the pan.
- Return pan to oven and bake, uncovered, for another 15-20 minutes, depending on how thick your cod pieces are.