Bacalhau assado em uma só assadeira com batatas douradas e tomates

Ingredientes

• 1.5 lbs Yukon Gold Potatoes, cut into 1-inch cubes
• 1 pint Cherry Tomatoes
• 1 medium Yellow Onion, thinly sliced
• 4 cloves Garlic, thinly sliced
• 4 tablespoons Extra Virgin Olive Oil, divided
• 1 teaspoon Dried Oregano
• 1.25 teaspoons Kosher Salt, divided
• 0.5 teaspoon Black Pepper, freshly cracked
• 4 (6-ounce) Cod Fillets, about 1-1.5 inches thick
• 1 Lemon, zested and sliced
• 2 tablespoons Fresh Parsley, finely chopped

Modo de preparo

1. 1

   Preheat oven to 400°F (200°C) and line a large, rimmed baking sheet with parchment paper.

2. 2

   In a large bowl, toss the potatoes, onion, and garlic with 3 tablespoons of olive oil, 1 tsp salt, pepper, and oregano. Spread in a single layer on the baking sheet.

3. 3

   Roast the potatoes for 25 minutes, tossing halfway through.

4. 4

   While potatoes roast, pat cod fillets completely dry. Brush with the remaining 1 tbsp olive oil and season with the remaining 1/4 tsp salt.

5. 5

   Remove the pan from the oven. Push potatoes to the sides, add cherry tomatoes, and place cod fillets in the center.

6. 6

   Zest half the lemon over the cod and top each fillet with a lemon slice.

7. 7

   Return to the oven and bake for 12-15 minutes, until cod is opaque and flakes easily (reaches 140-145°F).

8. 8

   Garnish with fresh parsley and serve immediately.