Food & Cooking Recipes Ingredients Seafood Recipes Baked Cod with Tomatoes and Potatoes Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on January 31, 2022 Rate PRINT Share Close Photo: Bryan Gardner Prep Time: 40 mins Total Time: 1 hr 40 mins Servings: 4 You can substitute bass, hake, or haddock for the cod in this one-pot casserole. Ingredients 3 pounds Yukon Gold potatoes, (about 7 medium), scrubbed ⅓ cup extra-virgin olive oil 3 small tomatoes (5 ounces each), very thinly sliced 3 shallots, peeled and cut into very thin rounds (¾ cup) 2 ¼ teaspoons chopped fresh thyme leaves, plus 4 sprigs Kosher salt and freshly ground pepper 4 skinless cod fillets (5 ounces each) 12 very thin lemon slices Directions Preheat oven to 425 degrees. Using a mandoline, slice potatoes a scant 1/8 inch thick. Drizzle 1 tablespoon oil in a shallow 3-quart lidded casserole. In slightly overlapping circles, alternate one-third each of potatoes, tomatoes, and shallots (about 1 tomato and shallot slice for every 5 or 6 potato slices). Drizzle with 1 tablespoon oil, scatter with one-third of thyme leaves, and season with salt and pepper. Repeat twice. Roast, covered, until potatoes are knife-tender, 50 minutes. Season fish with salt and pepper; place lemon slices over potatoes, and fish on top. Drizzle with remaining oil; add thyme sprigs. Cover; roast until fish is cooked, 12 to 15 minutes. Let cool slightly before serving. Originally appeared: Martha Stewart Living, October 2016 Rate It PRINT