Lemon Herb Baked Cod with Roasted Potatoes

Preheat your oven to 425°F (220°C).

Wash 5 pounds of potatoes and cut them into 1-inch cubes. Leave the skin on for extra nutrients.

In a large bowl, toss the potato cubes with 4 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of paprika.

Spread the potatoes on a large baking sheet in a single layer and place in the preheated oven. Roast for 15 minutes.

While potatoes are roasting, prepare the cod. Pat 4 pounds of cod fillets dry with paper towels and place them in a large baking dish.

Mince 8 cloves of garlic and chop 1/2 cup of fresh parsley and 3 tablespoons of fresh thyme.

Zest 2 lemons and then juice all 4 lemons (you should get about 1/2 cup of juice).

In a bowl, mix the remaining 2 tablespoons of olive oil, lemon zest, 1/4 cup of lemon juice, minced garlic, half of the chopped herbs, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

Pour this mixture over the cod fillets, making sure they are well coated.

After the potatoes have roasted for 15 minutes, remove them from the oven and stir. Return to the oven and place the baking dish with the cod on a separate rack.

Bake both the potatoes and cod for about 15-20 minutes, or until the cod flakes easily with a fork and the potatoes are golden and crispy.

While everything is baking, prepare a simple sauce. In a small saucepan, combine 1/2 cup of white wine (if using), 1 cup of chicken broth, and the remaining 1/4 cup of lemon juice.

Bring to a simmer over medium heat. Mix 2 tablespoons of cornstarch with 3 tablespoons of water to create a slurry.

Slowly whisk the cornstarch slurry into the simmering liquid and cook for 2-3 minutes until thickened. Stir in the remaining chopped herbs.

Once the cod and potatoes are done, serve the cod fillets with a generous portion of roasted potatoes on the side and drizzle with the lemon herb sauce.