Empty My Fridge
Greek Lemony Cod and Potatoes Sheet Pan
Ingredientes
- Potato · halved1
- Extra virgin olive oil3–4 colheres de sopa
- Salt½ colher de chá
- Black peppera gosto
- Orégano · dried1 colher de chá
- Cod4–5
- Lemon3–4 colheres de sopa
- Garlic · grated2
- Dijon mustard1 colher de chá
- Parsley · chopped
Modo de preparo
- Preheat the oven to 400°F.
- Spread the halved baby potatoes on a baking sheet, drizzle with olive oil, season with salt, pepper and oregano, and toss so they are evenly coated in a single layer.
- Roast the potatoes for about 25 minutes, until they start to soften and colour.
- Season the cod fillets with salt and pepper.
- Take the potatoes out of the oven and place the cod on top of or beside them.
- Whisk together the lemon juice, olive oil, oregano, grated garlic, salt, pepper and Dijon mustard if using.
- Drizzle the dressing evenly over the cod and potatoes.
- Bake for 12–15 minutes, until the cod is cooked through and flakes easily with a fork.
- Garnish with chopped parsley and serve with lemon wedges.
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