Greek Lemony Cod and Potatoes Sheet Pan Dinner

Ingredients

• 1 and 1/2 pounds baby potatoes, halved
• Extra virgin olive oil
• 1/2 teaspoon salt
• Black pepper, to taste
• Dried oregano, to taste
• 4–5 cod fillets
• Salt and pepper, to taste
• 3–4 tablespoons fresh lemon juice
• 3–4 tablespoons extra virgin olive oil
• 1 teaspoon dried oregano
• 2 garlic cloves, grated
• Salt and pepper, to taste
• 1 teaspoon Dijon mustard (optional)
• Fresh parsley, chopped
• Lemon wedges or slices

Instructions

1. 1

   Preheat the oven to 400°F.

2. 2

   Place the potatoes on a baking sheet. Drizzle with olive oil and season with salt, pepper, and oregano. Toss to coat evenly and spread in a single layer.

3. 3

   Roast the potatoes for about 25 minutes, or until they begin to soften and develop color.

4. 4

   Season the cod fillets with salt and pepper.

5. 5

   Remove the potatoes from the oven and place the cod fillets on top or alongside the potatoes.

6. 6

   In a small bowl, whisk together the lemon juice, olive oil, oregano, garlic, salt, pepper, and optional Dijon mustard.

7. 7

   Drizzle the dressing evenly over the cod and potatoes.

8. 8

   Return the pan to the oven and bake for 12–15 minutes, or until the cod is cooked through and flakes easily with a fork.

9. 9

   Garnish with fresh parsley and serve with lemon wedges.