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Sheet-Pan Greek Roasted Cod and Potatoes with Caramelized Onions, Tomatoes and Raisins
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Sheet-Pan Greek Roasted Cod and Potatoes with Caramelized Onions, Tomatoes and Raisins - Bakaliaro Plaki

Delicious Greek baked cod and potatoes with caramelized onions, tomato and raisins over potatoes.
Course Main Course
Cuisine Greek, Mediterranean
Keyword Cod, Fish, Sheet pan
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 10 minutes
Servings 4
Author OliveTomato.com

Ingredients

Instructions

  • De-salt cod for 24 hours (see above)
  • Preheat oven at 350 degrees Fahrenheit (180 Celsius).
  • In a pan sauté the onion until soft for about 10 minutes.
  • Once the onion is sautéed, add the garlic and sauté for about a minute. Add the tomatoes, the tomato paste, the parsley, the wine, lemon juice and pepper (add 1/2 tsp of fine sea salt if using fresh cod).
  • Bring the sauce to a boil and then lower the heat and let it simmer for about 10 minutes.
  • Oil a large pan and place the sliced potatoes on the bottom. They should not overlap. Over that place the pieces of cod (rub the cod with kosher salt if using fresh cod)
  • Once your sauce has simmered for 10 minutes, add the raisins.
  • Pour the sauce over the cod and potatoes (remove bay leaf), moving things around so that the sauce has gone everywhere. The sauce will not be very thick.
  • Cover the pan with aluminum foil and cook covered for about 35 minutes, uncover and check potatoes, they should be fairly easy to pierce. Cook for another 15-20 minutes uncovered, until potatoes are done and all the liquids (except the olive oil) are gone.
  • Remove from oven and let it sit for 15 minutes before serving.

Notes

*I did not add salt because I tend to do that afterwards, but if you do, add a little as there will most likely be some salt still in the cod.
*When roasting, you want to make sure the potatoes are cooked. The cod takes less time to cook, so check the potatoes, and if it needs more liquid, add some hot water through the corner of the pan, tilting it so it spreads.
*Serve warm or at room temperature.