Serves 4 with leftovers
|Salt and pepper, to taste|
|2||pounds (7 medium) Yukon Gold potatoes, peeled|
|2||pounds (16 medium) carrots, cut diagonally into 2-inch pieces|
|1/2||small onion, finely chopped|
|1/2||teaspoon dried thyme|
|1/2||box (4 ounces) oyster crackers, crushed into crumbs|
|2||tablespoons chopped fresh parsley|
|Vegetable oil (for the dish and sprinkling)|
|3||pounds skinless, boneless cod, cut into 6 pieces|
|1||teaspoon hot or regular paprika, or to taste|
|1||lemon, cut into 4 wedges (for serving)|
|Extra parsley, chopped (for garnish)|
2. Drain the vegetables into a colander and set them aside to cool.
3. Meanwhile, in a small skillet, melt the butter. Add the onion, salt, pepper, and thyme. Cook over medium heat, stirring often, for 10 minutes. Remove from the heat. Stir in the crackers and parsley.
4. Set the oven at 425 degrees. Oil a 9-by-13-inch baking dish.
5. Slice the potatoes and carrots 1/2 inch thick. Scatter them in the baking dish and drizzle with oil, salt, and pepper. Set the fish on top in one layer. Sprinkle with paprika and the crumb topping.
6. Bake the fish for 20 minutes or until it flakes easily when pierced with the tip of a knife.
7. Turn on the broiler. Broil the fish for 1 minute, watching it carefully, until the crackers are browned. Leaving 1/4 of the potatoes and carrots in the dish (for the chowder), divide the remaining vegetables among 4 plates. Set a piece of fish and a lemon wedge on each one (you’ll have 2 pieces of fish left for the chowder). Sprinkle with parsley. Julie Riven