Roasted Cod Potatoes Orange Butter Gremolata

Potato wedges share space with cod fillet for a one-pan roast. No garlic in this gremolata, but you won’t miss it when you taste the orange parsley butter which melts into the fish and pools on the plate creating flavor-packed juices to sop up with those potato wedges.


  • 1 1/2 lbs Yukon Gold potatoes (about 4 medium)

  • 1 Tbsp olive oil plus additional for oiling pan

  • 2 Tbsp thinly sliced unsalted butter, softened

  • 2 Tbsp finely chopped flat-leaf parsley

  • 1 1/2 tsp grated orange zest

  • 1 1/2 tsp orange juice

  • 1 1/2 lbs cod fillet (1 1/4-inch at thickest), cut into 4 portions


  • Put a rack in lower third of oven and preheat oven to 425 f. Lightly oil a large 4 sided sheet pan (18- by 13-inches).

  • Cut potatoes into 3/4-inch wide wedges and toss with 1 tbsp oil and 1/4 tsp each salt and pepper. Put cut sides down in pan and roast until bottom sides are golden, about 18 minutes.

  • Meanwhile, stir together butter, parsley, orange zest and juice, 1/8 tsp salt and 1/4 tsp pepper. Turn potatoes to other cut side and push to one side of pan. Pat fish dry, then add to pan, tucking under thin ends. Drizzle fish with remaining tbsp oil and lightly season with salt and pepper. Roast until fish is just cooked through, 10 to 12 minutes.

  • Transfer potatoes and fish to plates and top fish with gremolata.