Lemon-baked white fish & corn-potato hash

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Cod fillets1 1/2 lb
• Yukon Gold potatoes1 1/2 lb
• Frozen corn1 1/2 cups
• Red bell pepper1
• Scallions5
• Lemons2
• Garlic3 cloves
• Smoked paprika1 tsp
• Olive oil2 tbsp
• Fresh parsley1 bunch

How dinner comes together

1. 1

   Heat the oven to 450°F. Dice the potatoes into 1/2-inch pieces, dice the bell pepper and thinly slice the scallions.

2. 2

   Place the potatoes in the skillet with 1/2 cup water, cover and steam until barely tender, about 5 minutes; uncover and let the water evaporate.

3. 3

   Add 1 tablespoon oil, the bell pepper, corn, half the scallions, smoked paprika, 1/2 teaspoon kosher salt and black pepper. Cook the hash in an even layer, turning occasionally, until crisp at the edges.

4. 4

   Meanwhile, place the cod on the sheet pan. Rub with the remaining oil, minced garlic, lemon zest, juice from half a lemon, 1/2 teaspoon kosher salt and black pepper.

5. 5

   Bake until the thickest part of the cod is opaque and reaches 145°F, 10–12 minutes.

6. 6

   Finish the hash with parsley, remaining scallions and a squeeze of lemon, then serve it beside the baked cod with lemon wedges.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• Fish

Equipment

• Large sheet pan
• Large skillet with lid
• Mixing bowl