Roasted Lemon Garlic Cod with New Potatoes

Servings 6 servings


  • 16 small new potatoes
  • 4 tablespoons olive oil divided
  • 5 cloves garlic minced
  • 1 lemon juiced
  • 2 tablespoons capers
  • 6 6-oz. cod fillets
  • Sea salt and freshly ground black pepper to taste
  • 1/4 cup fresh parsley chopped


  • Preheat oven to 400 degrees.
  • Place potatoes in a medium saucepan; cover with water and cook over high heat for 15 minutes or until fork-tender; drain.
  • Cut potatoes into 1-inch slices then spread them on a baking sheet coated with 1 tablespoon of olive oil. Arrange cod fillets on top.
  • In a medium bowl, combine remaining 3 tablespoons of olive oil, the garlic, lemon juice and capers; drizzle mixture over fish and season with salt and pepper.
  • Bake for 10 to 12 minutes or until fish flakes easily when tested with a fork.
  • To serve, garnish fish with chopped parsley.


SERVING SUGGESTION: A big bowl of coleslaw (use a ready-made mix and toss with mayo and a little rice vinegar).
VEGETARIAN: Use tempeh instead of fish and adjust cooking time as necessary.
GLUTEN FREE: Make sure capers are gluten-free.
NUTRITION: 518 Calories; 9g Fat (14.9% calories from fat); 48g Protein; 63g Carbohydrate; 5g Dietary Fiber; 98mg Cholesterol; 170mg Sodium. Exchanges: 3 1/2 Grain (Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
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