A gentle riff on British deep-fried fish and chips, the fish and potatoes are broiled instead of fried. But before you put them in the oven, you\u2019ll marinate them in a pungent mixture of shallots (thinly sliced), garlic (minced or finely grated), chives (minced), oil, vinegar, lemon, salt and pepper.<\/p>\n
Position an oven rack 6 inches from the broiler element, preheat to 425\u00b0F. Line a half sheet pan with a double layer of foil, then grease it with cooking spray.<\/strong><\/p>\n In a large microwave-safe bowl, combine the potatoes<\/strong> with a few TBS of water.<\/strong> Cover and microwave on HIGH for 8 minutes, or until almost tender, repositioning them halfway through for even cooking.<\/p>\n Carefully drain the water<\/strong> from the bowl, then transfer the potatoes<\/strong> to the prepared sheet pan. Add the shallots,<\/strong> \u00bc cup of the oil,<\/strong> half of the chives<\/strong> and about one clove of the garlic,<\/strong> tossing to evenly combine. Season lightly with salt<\/strong> and pepper.<\/strong> Roast for 15 minutes, or until the potatoes<\/strong> have fully softened and started to brown. Remove from the oven and set aside.<\/p>\n Broil:<\/strong><\/p>\n Preheat the broiler to HIGH.<\/p>\n While the potatoes<\/strong> are in the oven, wipe out the bowl used for the potatoes.<\/strong> To the bowl, add the cod,<\/strong> 2 TBS of olive oil,<\/strong> 2 TBS of vinegar,<\/strong> 2 cloves of garlic, zest<\/strong> and juice<\/strong> of half a lemon,<\/strong> and gently toss to evenly coat. Let the fish<\/strong> marinate until the oven has preheated to broil.<\/p>\n When the broiler is ready, place the fish<\/strong> on top of the potatoes<\/strong> and pour about half of the marinade<\/strong> over the fillets.<\/strong> Return the pan to the oven and broil for about 5 minutes, or to your desired degree of doneness. Some of the potatoes will brown and crisp at the edges, rotate the pan from front to back if they begin to burn.<\/p>\n Remove the sheet pan from the oven and top the fish<\/strong> and potatoes<\/strong> with the thyme, parsley<\/strong> and the remaining chives.<\/strong> Serve right away.<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 4 Adapted from: WaPo A gentle riff on British deep-fried fish and chips, the fish and potatoes are broiled instead of fried. But before you put them in the oven, you\u2019ll marinate them in a pungent mixture of shallots (thinly sliced), garlic (minced or finely grated), chives (minced), oil, vinegar, lemon, salt and pepper. nonstick cooking spray 1\u00bdlb large red-skinned potatoes, sliced \u00bc-inch thick water, as needed 4medium shallots, thinly sliced 3cloves garlic, minced or finely grated, divided 3TBS…<\/p>\n
\nPrep:<\/strong><\/p>\n