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Garlic Roast Cod with Rosemary and Lemon, and Dijon Potatoes, with Whole Wheat Garlic Bread

Garlic Roast Cod with Rosemary and Lemon
 2 ½ lbs pounds cod, cut into large chunks
 6 cloves garlic, crushed
 3 tbsp fresh rosemary leaves stripped from stems
 3 tbsp extra-virgin olive oil, eyeball it
 1 lemon, zested and juiced
 1 tbsp grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper
 ½ cup dry white wine or chicken broth
Potatoes
 1 spray cooking spray
 1 tsp olive oil
 2 tbsp Dijon mustard
 ¾ tsp paprika
 ¼ tsp dried thyme
 ½ tsp table salt
 ¼ tsp black pepper
 1 ½ lbs uncooked new potatoes, quartered
Garlic Roast Cod with Rosemary and Lemon
1

Preheat oven to 450 degrees F.

2

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.

Dijon-Roasted New Potatoes
3

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.

4

Heat oven to 425 degrees F. Coat a 9 x 13-inch baking dish with cooking spray.

5

Whisk together oil, mustard, paprika, thyme, salt and pepper in a large bowl; add potatoes and stir to coat.

6

Transfer potatoes to baking dish and roast 15 minutes; stir and roast until tender on inside, about 15 minutes more

7

Yields about 1 1/4 cups per serving.