Roasted Cod and Scallions with Spiced Potatoes
1 pound small red potatoes (about 12), sliced 1/4 inch thick
2 Tbsp olive oil
1/2 tsp chili powder
Salt and pepper to taste
4, 6-ounce pieces of skinless cod (can also be halibut or striped bass filet)
2 bunches scallions, rinsed and trimmed
1. Preheat oven to 450 degrees. On a rimmed baking sheet, toss the potatoes with 1 tbsp oil, chili powder, pinch of salt and pepper. Roast, tossing once, until golden brown and tender, 20-25 minutes
2. Meanwhile, place the fish and scallions on a second rimmed baking sheet. Drizzle with remaining Tbsp of oil; season with salt and pepper. Using a vegetable peeler, peel strips of zest from the lemon. Thinly slice the strips and sprinkle them on the fish (reserve the lemon).
3. After the potatoes have been cooking for 10 minutes, place the baking sheet with the fish and scallions in oven and roast until the fish is opaque throughout and the scallions are tender, 12-15 minutes. Cut the reserved lemon in half and squeeze over the fish. Serve the fish and scallions with the potatoes.