Lemon-Herb Cod Fillets with Garlic Potatoes
6 tablespoons unsalted butter, softened
1 1/2 teaspoon dried Herbs de Province
1/2 teaspoon garlic powder
2 teaspoons lemon zest
salt and pepper
2 lemons sliced thin
6 Tablespoons olive oil
3 pounds russet potatoes, sliced 3/16 inch thick using a food processor*
6 cloves garlic, minced
8 halibut filets, 6 to 8 ounces each
Adjust oven rack to lower-middle position and heat oven to 425 degrees. Mash butter, herbs, garlic powder, lemon zest and 1/4 teaspoon salt and 1/8 teaspoon pepper together.
Set aside (can be refrigerated for up to 1 week).
Brush rimmed baking sheet with 2 tablespoons olive oil. In large bowl, toss potatoes with remaining 1/4 cup oil and garlic *immediately after slicing so they don’t turn brown. Shingle potatoes tightly in 5 rows,
lengthwise, on baking sheet (assembled potatoes can be covered in plastic wrap and stored in refrigerator for up to 2 hours).
Season potatoes with salt and pepper and roast until spotty brown and just tender, 35 to 40 minutes, rotating baking sheet halfway through cooking.
Rinse and pat halibut dry with paper towels, season with salt and pepper, and rub herb butter evenly over top of each fillet. Carefully arrange fish on top of potatoes and top each with lemon slices.
Roast fish and potatoes until fish flakes apart when gently prodded with paring knife and registers 140 degrees, about 15 minutes. Gently cut potatoes in squares around each fillet and lift with a spatula onto
individual plates to serve.
The fish was light, flaky and NOT fishy at all. There wasn't a single bit left. The potatoes
were yummy before being topped with the fish and even better after having the fish juices
and lemon butter soak in during the second roasting. I will definitely make this again and
Cheddar and Apple Salad with Citrus Dressing
1 bag mixed lettuces with shredded carrots
1/2 apple, chopped
1/2 cup shredded sharp cheddar cheese
1/4 cup sliced blanched almonds
1/2 cup extra-virgin olive oil
3 Tablespoons orange marmalade (I used sugar-free)
2 Tablespoons balsamic vinegar
1/4 teaspoon sugar
1/8 teaspoon pepper
Layer first four ingredients in a glass bowl.
Whisk together olive oil and remaining ingredients.
Toss together salad mixture and ½ of dressing. Serve immediately.
The combination of Cheddar and Apples paired perfectly with the fish. One of my sons was overheard saying, “I never thought I’d say these words, but this salad is delicious!” Everyone
The original menu from the cookbook called for a roasted vegetable salad, but it included mushrooms, which I was trying to avoid, and took a few hours to prepare. Instead I decided
on simple roasted tomatoes.
Roasted Garlic Tomatoes
8 Roma Tomatoes, sliced 1/2 inch thick
2 Tablespoons olive oil
1 Tablespoon balsamic vinegar
1 teaspoon minced garlic
1/2 teaspoon dried basil
Preheat oven to 400 degrees.
Toss together all ingredients, except cheese.
Transfer to an 8X8 baking dish
Roast for 30 minutes.
5. Sprinkle with parmesan cheese before serving warm.
These were very flavorful and also paired well with the fish. Having a double-oven is essential to this menu. If you don’t have one, I’d suggest serving the tomatoes uncooked,
sliced thin, tossed with fresh basil and a bit of olive oil and balsamic drizzled over them.