Elevate Your Weeknight Dinner: The Ultimate Roasted Cod with Blistered Tomatoes and Golden Potatoes
If you are looking for a meal that feels like a five-star Mediterranean feast but takes less than thirty minutes of active work, you have found it. This one-pan roasted cod is the epitome of healthy, vibrant, and flavor-packed cooking.
The magic lies in the contrast: flaky, buttery Atlantic cod seasoned with a smoky spice rub, paired with bursting vine-ripened tomatoes and crispy sliced potatoes that soak up all the delicious juices. It’s a colorful, nutrient-dense dinner that is naturally low-carb friendly, gluten-free, and incredibly satisfying.
The Ingredients: Why Every Component Matters
To achieve a professional-grade result, every ingredient plays a specific role in balancing the flavor profile and texture of the dish.
- Fresh Cod Fillets: The star of the show. Cod is a lean, white fish known for its mild flavor and large, tender flakes. It acts as a perfect canvas for the spices.
- Cherry Tomatoes (on the vine): These provide a natural acidity and sweetness. As they roast, they “blister” and release juices that create a built-in sauce.
- Baby Gold Potatoes: We use these for their creamy texture and thin skin. Sliced thinly, they roast into golden discs that provide a hearty, earthy base.
- Extra Virgin Olive Oil: This is the primary fat source that ensures the potatoes get crispy edges and the fish stays moist.
- Smoked Paprika & Garlic Powder: This duo creates a savory, deep crust on the fish. The paprika adds a hint of woodsy smoke without the heat.
- Fresh Parsley: A final sprinkle of herbs adds brightness and a fresh aromatic finish.
- Lemon Wedges: The essential “acid hit” that wakes up the flavors of the seafood and tomatoes.
Step-by-Step Preparation Guide
- Prep the Base: Preheat your oven to 400°F (200°C). Thinly slice the baby gold potatoes into rounds about 1/4 inch thick. Toss them in a bowl with olive oil, salt, and pepper.
- The First Roast: Spread the potatoes in a single layer on a rimmed baking sheet. Roast for 10–12 minutes. Because potatoes take longer to cook than fish, this “head start” ensures they are tender.
- Season the Cod: While the potatoes roast, pat your cod fillets completely dry. Rub the tops with olive oil and a generous blend of smoked paprika, garlic powder, salt, and black pepper.
- Assemble the Pan: Remove the pan from the oven. Move the potatoes to make room and place the vine-on tomatoes alongside the fish.
- Final Bake: Return the pan to the oven and bake for another 12–15 minutes. The cod is done when it reaches an internal temperature of 145°F and flakes easily.
- Garnish: Sprinkle with freshly chopped parsley and a squeeze of fresh lemon juice while the tray is still sizzling.
Serving Suggestions
This sheet-pan cod recipe is a complete meal, but you can enhance it with:
- A Crisp Green Salad: A simple arugula salad with a light balsamic vinaigrette.
- Crusty Sourdough: Perfect for mopping up the roasted tomato juices.
- Wine Pairing: A chilled glass of Sauvignon Blanc or a light Pinot Grigio.