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Dinner recipe · from the recipe book

Lemon-Oregano Cod Bowls over Crispy Potatoes

Golden, crisp-edged roasted potatoes topped with tender lemon-oregano cod, juicy tomatoes and cucumber, briny olives and feta, all spooned with a bright parsley-mint herb sauce.

Lemon-Oregano Cod Bowls over Crispy Potatoes

Ingredients

  • 4½ small800 gRed potatoescut into 1-inch chunks
  • 1¼ lb600 gCod filletcut into 4 portions, patted dry
  • ¼ cup54 gOlive oil
  • 1 tbsp3 gDried oregano
  • 3 cloves9 gGarlicminced
  • 1 lemon, juiced48 gLemon juice
  • 2 tsp4 gLemon zest
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper
  • ¾ tsp2 gPaprika (sweet or smoked)
  • ⅔ cup chopped40 gFresh parsleyleaves, finely chopped
  • 2 tbsp chopped10 gFresh mintleaves, finely chopped
  • 1⅔ cups250 gCherry tomatoeshalved
  • 2 cups sliced200 gCucumberdiced
  • ½ medium55 gRed onionthinly sliced
  • 9 large olives40 gBlack olives, cannedsliced
  • ⅓ cup crumbled60 gFeta cheesecrumbled

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. Toss the potato-red chunks on the pan with one third of the olive oil, the paprika, half the oregano, half the salt and half the black pepper. Spread in one layer and roast 25 minutes, flipping once, until browning.
  3. While the potatoes roast, make the herb sauce: stir together the parsley, mint, one third of the garlic, half the lemon juice, the lemon zest, one third of the olive oil and a quarter of the salt. Set aside.
  4. Make the fish rub: mix the remaining garlic, the remaining oregano, the remaining lemon juice and the remaining olive oil. Rub it over the cod and season with the remaining salt and remaining black pepper.
  5. Push the potatoes to the edges of the pan, lay the cod in the center and roast 10 to 12 minutes, until the cod flakes easily and reaches 145°F (63°C) inside.
  6. While the cod roasts, toss the cherry tomatoes, cucumber and red onion together in a bowl.
  7. Divide the roasted potatoes among 4 bowls, top each with a cod portion and the tomato-cucumber salad, then scatter over the olives and feta.
  8. Spoon the herb sauce over each bowl and serve warm.

Contains: Milk, Fish.

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Saved in the Every Helping recipe book on October 24, 2026.

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