Simple Cooking: Rainy-Day Cod and Potatoes

By Anthony Todd in Food on Apr 1, 2008 3:45PM

With the constant gray drizzle that’s surrounded our city for the past week, we’ve stayed inside cooking a lot of warm, cozy comfort food. In this perfect rainy-day meal, cod is baked on top of a bed of sliced potatoes. Thanks to herbs, shallots and butter, the potatoes are rich and savory, while the cod is simply rubbed with a little oil, salt and pepper. The whole thing only takes about 10 minutes of work.

Rainy-Day Cod and Potatoes

3 medium potatoes, peeled and sliced thin
5 tablespoons of melted butter
1 large shallot, chopped
3 Tbsp rosemary, chopped
1 tsp red pepper flakes
1 pound of cod filets, in 2 (or more) pieces

Preheat your oven to 400 degrees. Combine butter, potatoes, shallots, rosemary and red pepper flakes in a shallow baking dish. Toss to coat and season with salt and pepper. Put the dish in the oven and bake for 45 minutes, or until the potatoes are tender.

If you’re worried about eating 5 tbsp of butter, feel free to substitute olive oil. But it won’t be as tasty.

Once the potatoes are cooked, drizzle the cod with a little butter or olive oil, season with salt and pepper and lay on top of the potatoes. Put back in the oven for about 15 minutes, checking often. How quickly this dish cooks will depend on the baking dish, so keep an eye on it. Once it’s done, remove from the oven and serve!