1/4 cup olive oil
3/4 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 pounds red-skinned potatoes, sliced (about 4 cups)
12 ounces fresh white mushrooms, thickly sliced
1 large onion, sliced (about 1 cups)
5 medium cloves garlic, chopped
4 cod or other firm-fleshed white fish fillets (about 1 1/2 pounds)


1. Preheat oven to 400 degrees. In a small bowl, combine olive oil, rosemary, salt and pepper until well blended. In a 13 x 9 x 2-inch ovenproof dish, combine potatoes, mushrooms, onion and garlic; add 3 tablespoons of the seasoned oil; toss. Bake for 10 minutes; stir well. Bake until vegetables are tender, about 15 minutes longer.
2. Place fish on top of potatoes; drizzle remaining 1 tablespoon seasoned oil over fish. Bake just until fish is opaque in the thickest part, about 10 to 12 minutes.
If you can't get cod, try the recipe with halibut or snapper fillets. The cooking time may vary, depending on the thickness of the fish.
Roasted Cod with Mushroom
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