Illustrative image of Roast cod, capers & golden potatoes
The Coastal Table · Main dishes

Roast cod, capers & golden potatoes

Lemon-roasted cod with briny capers and crisp-edged baby potatoes. A complete coastal supper.

45 minutes · Intermediate · 2 servings

Original house recipe · Not yet kitchen-tested

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Ingredients

  • Cod fillets360 g
  • Baby potatoes400 g
  • Lemon1 whole
  • Garlic2 cloves
  • Parsley10 g
  • Capers drained2 tbsp
  • Olive oil2 tbsp
  • Salt0.5 tsp
  • Black pepper0.25 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Fish. Check caper labels.

Method

1

Start the oven

Heat the oven to 210°C (410°F). Line a large tray for potatoes and set out a separate small baking dish for fish.

2

Give the potatoes a head start

Wash and halve baby potatoes. Toss with half the oil and half the salt, then spread cut-side down on the tray. Roast for 25 minutes.

3

Prepare the lemon and herbs

Wash lemon and parsley. Cut half the lemon into wedges and squeeze the other half. Mince garlic and chop parsley. Drain the capers.

4

Season the cod

Pat cod dry with paper towel without rinsing. Put it in the separate baking dish with the remaining oil, garlic, capers, lemon juice, pepper and remaining salt. Wash any tools and hands that handled raw fish.

5

Roast both trays

Turn the potatoes. Add the fish dish to the oven and cook for roughly 12–18 minutes, depending on fillet thickness, while potatoes finish browning.

6

Check the fish

Insert a food thermometer into the thickest part of each fillet. Fish must reach 70°C (158°F); cook longer if needed. Check that a knife slips easily into the potatoes.

7

Plate with the pan juices

Use clean utensils to divide potatoes and cod between plates. Spoon the caper-lemon juices over the fish and scatter with parsley. Add the lemon wedges.

Avoid rinsing raw fish; pat dry with paper towel instead.

AI-generated food image. Presentation is illustrative. This menu belongs to an imagined restaurant.

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