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Baked Cod with Tomatoes and Potatoes

You can substitute bass, hake, or haddock for the cod in this one-pot casserole.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Bryan Gardner

Source: Martha Stewart Living, October 2016


  • 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 (3/4 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


  1. Preheat oven to 425 degrees. Using a mandoline, slice potatoes a scant 1/8 inch thick. Drizzle 1 tablespoon oil in a shallow 3-quart lidded casserole. In slightly overlapping circles, alternate one-third each of potatoes, tomatoes, and shallots (about 1 tomato and shallot slice for every 5 or 6 potato slices). Drizzle with 1 tablespoon oil, scatter with one-third of thyme leaves, and season with salt and pepper. Repeat twice.

  2. Roast, covered, until potatoes are knife-tender, 50 minutes. Season fish with salt and pepper; place lemon slices over potatoes, and fish on top. Drizzle with remaining oil; add thyme sprigs. Cover; roast until fish is cooked, 12 to 15 minutes. Let cool slightly before serving.

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