Baked Cod with Greek Lemon Potatoes

Simple and delicious, from Tamasin Day Lewis: a thick oven-baked cod fillet with olive oil and lemony herbed potatoes.
By Tamasin Day-Lewis
Baked Cod with Greek Lemon Potatoes
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 30 minutes
  • Prep Time: 25 minutes
  • Effort: easy


For the fish:

  • 1 thick cod fillet, weighing about 1kg
  • butter
  • extra virgin olive oil
  • black pepper

For the lemon potatoes:

  • 900 g potatoes, cut into chunks
  • 2 onions, finely chopped
  • 6 cloves garlic, thinly sliced
  • handful of oregano, leaves picked and chopped
  • 300 ml extra virgin olive oil
  • juice of 2 lemons
  • black pepper


1. Preheat the oven to 200°C/gas 6.

2. Spread the potatoes in a roasting pan or gratin dish into which they will fit snugly.
Scatter over the onion, garlic and oregano. Season to taste with salt and pepper.

3. Pour in the olive oil and lemon juice. Add enough water to barely cover.

4. Bake for 45 minutes. Turn the mixture over and bake for a further 45 minutes, or until the potatoes are cooked through.

5. When the potatoes are nearly ready, place the cod skin side down in a thickly buttered gratin dish. Dribble a thin layer of best olive oil over the surface, and season well.

6. Bake for 15 minutes, then test with a knife point or skewer. If it goes right through with no resistance, the fish is cooked.

7. Serve the potatoes alongside the fish with plenty of the oily, lemony juices.

Rate This Recipe