Preheat oven to 450 degrees F.
Arrange cod in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the fish with all ingredients, then place in oven. Roast 10-15 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove cod from the oven. Place baking dish on trivet and serve, spooning pan juices over the cod pieces.
Coating the potatoes in Dijon mustard and a small amount of olive oil helps make them crispy on the outside and tender on the inside.
Heat oven to 425 degrees F. Coat a 9 x 13-inch baking dish with cooking spray.
Whisk together oil, mustard, paprika, thyme, salt and pepper in a large bowl; add potatoes and stir to coat.
Transfer potatoes to baking dish and roast 15 minutes; stir and roast until tender on inside, about 15 minutes more
Yields about 1 1/4 cups per serving.
Ingredients
Directions
Preheat oven to 450 degrees F.
Arrange cod in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the fish with all ingredients, then place in oven. Roast 10-15 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove cod from the oven. Place baking dish on trivet and serve, spooning pan juices over the cod pieces.
Coating the potatoes in Dijon mustard and a small amount of olive oil helps make them crispy on the outside and tender on the inside.
Heat oven to 425 degrees F. Coat a 9 x 13-inch baking dish with cooking spray.
Whisk together oil, mustard, paprika, thyme, salt and pepper in a large bowl; add potatoes and stir to coat.
Transfer potatoes to baking dish and roast 15 minutes; stir and roast until tender on inside, about 15 minutes more
Yields about 1 1/4 cups per serving.