Sheet Pan Lemon Herb Fish and Potatoes

Adapted from the recipe by The Kitchn
Prep time: 15 mins
Cook time: 30-40 mins
Serves: 4

Ingredients

*Ingredients currently available at the farmers’ market

• 1 ½ lb. potatoes*, sliced into 1/4-inch rounds
• 2 tbsp extra virgin olive oil
• 4 cloves garlic, minced
• ½ tsp salt
• ½ tsp pepper
• 1 ½ lb. cod* or other firm white fish*
• 4 tbsp unsalted butter, cut into tablespoons
• 1 lemon, thinly sliced
• 8 sprigs fresh thyme*
• 2 tablespoons capers, drained

Instructions

1. Preheat the oven to 425°F with a rack in the center position. Line a sheet pan with
   parchment paper.
2. In a large bowl, toss the potatoes with the olive oil, garlic, salt, and pepper until
   thoroughly coated.
3. Roast the potatoes, rotating the pan halfway through, until golden brown and beginning
   to crisp, about 30 minutes. Remove the pan from the oven.
4. Blot the fish fillets dry with a paper towel. Place the fish, skin-side down, centered on top
   of the potatoes. Top fish with butter, lemon slices, sprigs of thyme, and capers.
5. Return the pan to the oven and roast until the fish is flaky and opaque, about 15 minutes.
6. Slice and serve the fish on a bed of potatoes. Enjoy!