Cod or Catfish Fillets, Roasted with Potatoes
Instructions:
Crisp roasted potatoes and fish are a winning combination.
But a lot of other vegetables are nice too, so check
out the list that follows; cube or slice them as you like. To
accommodate the different cooking times, roast until the
vegetables are golden and just tender, turning as needed,
before adding the fish
Other vegetables you can use here: mushrooms, carrots,
beets, parsnips, celery root, ribbons of cabbage, winter
squash, eggplant, tropical tubers, yams, or sweet
potatoes.
6 tablespoons (3/4 stick) butter
2 to 3 pounds waxy red or white potatoes
Salt and freshly ground black pepper
About 11/2 pounds cod or catfish fillets
2 tablespoons chopped fresh chives or
dill (optional)
Creme fraîche, sour cream, or yogurt (optional)
MAKES: 4 servings
TIME: 1 hour
- Heat the oven to 425 F. Put 4 tablespoons (1/2 stick) of the butter in a roasting pan or baking dish large enough to hold the fish comfortably. Put the pan in the oven to melt the butter.
- Peel the potatoes and slice them 1/8 to 1/4 inch thick (I use a food processor or a mandoline for this).
- Remove the pan from the oven when the butter is melted. When the oven is hot, stir the potatoes into the butter and sprinkle them liberally with salt and pepper.
- Return the dish to the oven and set a timer for 10 minutes. Every 10 minutes, turn the potatoes gently with a spatula. When they are nicely browned all over—30 to 40 minutes—put the fish on top of them, dotting the top with the remaining 2 tablespoons butter. Roast for 8 to 12 minutes, depending upon the thickness of the fillets.
- The fish is done when it’s opaque throughout and offers no resistance to a thin-bladed knife; avoid overcooking. Serve with a dollop of crème fraîche and a sprinkling of herbs if you like.
- Cod or Catfish Fillets, Roasted with Potatoes, Onions,
and Olive Oil.
- In Step 1, gently heat 1/4 cup extra virgin olive oil instead of butter. In Step 2, add 2 cups sliced onion along with the potatoes. In Step 3, drizzle the cod with 1 tablespoon additional olive oil. Finish as directed.