Here is a delicious recipe that I adapted from a cookbook named “Sheet Pan Suppers.” This is one recipe that I will make again and again. The potatoes were crispy and delicious, while the cod was perfectly cooked with a hint of lemon.
Gather these ingredients and pre-heat the oven to 425 degrees: 1 large Idaho potato, 2 tablespoons olive oil, minced garlic, 1/2 teaspoon Kosher salt, ground black pepper, 2 large slices of cod, 1/2 stick margarine, 1/2 sliced lemon, dried herbs.
In a large bowl, toss the sliced potato with olive oil, garlic, green herbs, salt and pepper until coated. Next, on parchment paper on a sheet pan, make four rafts of potatoes. Then, roast the potatoes in the oven about 30-35 minutes until they are brown. Remove the pan from the oven. Place a section of the fish on each potato raft. Top with margarine slices and lemon. Add dried green herbs to taste. Select from parsley flakes or an herb mix.