Loaded with bright flavor, this light and easy Baked Cod with Lemon Garlic Potatoes is a simple one-pan meal even picky eaters enjoy. Thinly sliced potatoes are tossed with butter, garlic, and lemon, then baked with flaky cod and cherry tomatoes. It’s perfect for busy weeknights, warm-weather dinners, or during Lent.
No-fuss one-pan fish dish
I love one-pan meals for their simplicity and flavor, and this baked cod with lemon potatoes is a recent favorite. It’s lighter than heartier one-pan dishes but still satisfying—the potatoes bulk it up while burst cherry tomatoes add sweet acidity that pairs beautifully with flaky fish.
This dish stands alone as a complete meal, though a side of garlic-sautéed spinach is a nice green addition if you’d like extra vegetables.
Recipe Ingredients
All ingredients are pictured below. Notes to help you choose and adapt ingredients are listed after the photo.
- Fish. Cod is used here because it’s commonly available and bakes well, but haddock, halibut, flounder, or similar white fish all work. Thicker fillets may need a slightly longer bake time.
- Potatoes. Yukon Golds hold their shape and develop a nice texture when thinly sliced; other waxy potatoes are fine too.
- Tomatoes. Cherry or grape tomatoes are interchangeable—use whatever color you prefer.
- Butter. Unsalted butter gives the potatoes richness. Substitute olive oil to make the recipe dairy-free.
See the recipe card below for exact quantities and full ingredient details.
How to make lemon butter cod and potatoes
- Preheat the oven to 425°F. Position one rack in the middle and another in the second-highest slot. Slice the potatoes 1/8-inch thick.
- Place the sliced potatoes in a large baking dish. Toss with melted butter, minced garlic, lemon juice, salt, and pepper. Spread the potatoes evenly and roast on the middle rack for 25 minutes.
- Flip the potatoes with a spatula, add the halved cherry tomatoes, and roast another 25 minutes.
- Lay the cod fillets on top of the potatoes. Spoon some of the buttery lemon sauce and tomatoes over each fillet, season with salt and pepper, and bake on the middle rack for 10–13 minutes, until the fish flakes easily with a fork.
- For extra color, briefly broil the pan for 1–2 minutes—watch closely to avoid burning. For a precise check, insert an instant-read thermometer into the thickest part of the fillet; it should read 135°F. Garnish with chopped parsley and serve with lemon wedges.
Top tips
- Choose the freshest fish. If possible, ask the fishmonger for the best available fillets. Freshness matters more than the exact species.
- Use a thermometer. Fish cooks quickly; an instant-read thermometer eliminates guesswork. Aim for 135°F in the thickest part of the fillet.
- Serving. Spoon the lemon-butter sauce from the pan over the fish and potatoes. A drizzle of extra-virgin olive oil and lemon wedges on the table let guests customize the finish.
More fish recipes you’ll love
Try other reader favorites for more inspiration.
- Spinach-stuffed flounder
- Cod piccata
- Salmon oreganata
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Baked Cod with Lemon Potatoes
Ingredients
For the potatoes
- 2 pounds Yukon Gold potatoes sliced 1/8″ thick
- 5 tablespoons unsalted butter melted
- 4 cloves garlic minced
- 3 tablespoons lemon juice
- salt and pepper to taste
- 1 pound cherry tomatoes halved
For the fish
- 2 pounds cod fillets
- salt and pepper to taste
- 1/4 cup Italian flat-leaf parsley minced
- 1 large lemon cut into wedges, for serving
Instructions
- Preheat oven to 425°F and set one rack to the middle level and the other to the second-highest level.
- Place the potatoes in a large baking dish and toss with the melted butter, garlic, lemon juice, and salt and pepper. Spread the potatoes evenly and roast for 25 minutes, then flip with a spatula. Add the cherry tomatoes and roast another 25 minutes.
- Place the fish on top of the potatoes and spoon some of the sauce, butter, and tomatoes onto each fillet. Season with salt and pepper and bake 10–13 minutes, until the fish flakes. For extra color, broil 1–2 minutes while watching carefully. An instant-read thermometer should read 135°F in the thickest part.
- Sprinkle parsley over the fish and potatoes. Serve with lemon wedges. Enjoy!
Notes
- Fish. Any firm white fish or even salmon can be used; adjust cooking time for thinner fillets.
- Cooking time. Fish cooks quickly—confirm doneness with an instant-read thermometer (135°F).
- Sauce. Spoon the lemon-butter sauce from the pan over the fish and potatoes for the best flavor.
- Leftovers. Store cooled leftovers up to 3 days in the refrigerator and reheat gently in the oven or microwave.
Nutrition
| Carbohydrates: 40.1 g
| Protein: 45.5 g
| Fat: 16.9 g
Nutrition information is an approximation.
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