EMMA'S COD AND POTATOES

Emma's Cod and Potatoes image

Yield makes 4 servings

Number Of Ingredients 4

Ingredients

4 to 5 medium potatoes (2 pounds or more)
6 tablespoons extra virgin olive oil or melted butter
Salt and freshly ground black pepper
1 1/2 pounds cod or other white-fleshed fish fillets, about 1 inch thick (skinned), in 2 or more pieces

Steps:

Preheat the oven to 400°F. Peel the potatoes and cut them into slices about 1/8 inch thick (a mandoline comes in handy here). Toss the potatoes in an 8 X 11-inch or similar-size baking pan with 4 tablespoons of the oil or butter. Season the potatoes liberally with salt and pepper, spread them evenly, and put the pan in the oven.
Cook for about 40 minutes, checking once or twice, until the potatoes are tender when pierced with a thin-bladed knife and have begun to brown on top. Turn on the broiler and adjust the rack so that it is 4 to 6 inches from the heat source.
Top the potatoes with the fish, drizzle with the remaining oil or butter, and sprinkle with some more salt and pepper. Broil until the fish is done, 6 to 10 minutes depending on its thickness (a thin-bladed knife will pass through it easily). If at any point the top of the potatoes begins to burn, move the pan a couple of inches farther away from the heat source.
Variations
Toss 1 teaspoon or more of minced garlic with the potatoes.
Mix up to 1/2 cup chopped fresh parsley, dill, basil, or chervil or 1 or 2 teaspoons of stronger herbs like thyme or rosemary with the potatoes.
Season the potatoes with a tablespoon or so of curry, chili powder, or paprika or a few pinches of cayenne or hot red pepper flakes.
Top the fish with thinly sliced tomatoes and drizzle them with olive oil or dot them with butter before broiling.
Add other vegetables to the potatoes-a cup or more of chopped spinach, for example-but be aware that their moisture may keep the potatoes from browning well.