Martha Stewart Baked Cod with Tomatoes and Potatoes

Martha Stewart baked cod with tomatoes and potatoes takes 1 hour 40 minutes and uses Yukon Gold potatoes, ripe tomatoes and flaky cod to make a tender one-pot fish casserole. This simple one-pot fish dinner fits weeknight dinner, summer suppers and lazy Sunday meals.

Slice the potatoes a scant 1/8 inch thick with a mandoline, because thin slices turn knife-tender in the same 50 minutes. Cut them thicker and the fish overcooks before the potatoes soften.

Martha layers the potatoes, tomatoes and shallots in overlapping circles, so the vegetables roast in their own juices under a lid. The fish only goes on for the last 12 to 15 minutes, which keeps it moist instead of dry.

Martha Stewart Baked Cod with Tomatoes and Potatoes

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Course: DinnerCuisine: AmericanDifficulty: Medium

Servings

4

servings

Prep time

40

minutes

Cooking time

1

hour 

2

minutes

Calories

520

kcal

Thin potato, tomato and shallot layers roast under a lid until tender and juicy. Then flaky cod and lemon slices steam on top, so everything finishes in one pot.

Ingredients

• 3 pounds Yukon Gold potatoes, (about 7 medium), scrubbed
  

• 1/3 cup extra-virgin olive oil
  

• 3 small tomatoes (5 ounces each), very thinly sliced
  

• 3 shallots, peeled and cut into very thin rounds (¾ cup)
  

• 2 1/4 teaspoons chopped fresh thyme leaves, plus 4 sprigs
  

• Kosher salt and freshly ground pepper
  

• 4 skinless cod fillets (5 ounces each)
  

• 12 very thin lemon slices
  

Directions

• Preheat and slice: Preheat the oven to 425 degrees, then slice 3 pounds of scrubbed Yukon Gold potatoes a scant 1/8 inch thick with a mandoline. Drizzle 1 tablespoon olive oil into a shallow 3-quart lidded casserole.
• Layer the vegetables: Arrange one-third each of the potatoes, 3 thinly sliced tomatoes and 3 sliced shallots in slightly overlapping circles. Use about 1 tomato and shallot slice for every 5 or 6 potato slices.
• Season and repeat: Drizzle with 1 tablespoon oil, scatter one-third of the 2 1/4 teaspoons thyme leaves and season with salt and pepper. Then repeat the layers twice more.
• Roast the vegetables: Cover the casserole and roast for 50 minutes. The potatoes are ready when a knife slides through them easily.
• Add the fish: Season the 4 cod fillets with salt and pepper, then lay 12 thin lemon slices over the potatoes. Set the fish on top, drizzle with the remaining oil and tuck in the 4 thyme sprigs.
• Finish and serve: Cover again and roast for 12 to 15 minutes until the fish is cooked through. Let it cool slightly before serving.

Tools for this recipe

• Benriner Japanese mandoline, Lodge 6-quart enameled Dutch oven, ThermoPro instant-read thermometer, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

What fish can I use instead of cod?

Martha says bass, hake or haddock all work in this casserole. Pick fillets about 5 ounces each, so they cook in the same 12 to 15 minutes.

Do I need a mandoline for the potatoes?

A mandoline gives the even 1/8-inch slices that cook in 50 minutes. A sharp knife works too, though the slices will be less uniform, so check one early with a knife tip.

How do I store leftover baked cod and potatoes?

Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a 300°F oven until warm, since the microwave can make the fish rubbery.

Can I prep the casserole ahead of time?

You can layer the potatoes, tomatoes and shallots a few hours ahead and keep them covered in the fridge. Add the fish just before the second roast, so it stays tender.

What's the most common mistake with this dish?

Slicing the potatoes too thick is the big one, because they stay firm while the fish overcooks. Keep the lid on for the full first roast, too, so the vegetables steam properly.