Fish and Potatoes Recipe: Old-School Baked Crisp with Herbed Olive Oil Magic

This fish and potatoes recipe brings comfort food to life with a perfect balance of crispy, golden potatoes and tender fish—all baked together in a single dish. The secret lies in herbed olive oil that infuses every bite with bright Mediterranean flavors.

I developed this recipe after years of experimenting with simple, satisfying meals that require minimal effort but deliver restaurant-quality results.

What makes this dish special is its simplicity: just a few ingredients, a single baking tray, and about 45 minutes of hands-off time. The potatoes get crispy on the outside while staying tender inside, and the fish stays moist and flaky.

The herbed olive oil not only seasons the dish but also creates a light, aromatic crust on both the potatoes and fish.

By the time you pull this dish from the oven, you'll have a golden, crispy masterpiece that's perfect for weeknight dinners or family gatherings. The aroma alone will have everyone gathered at the table, and the flavors are so well-balanced that even picky eaters will ask for seconds.

This is the kind of meal that feels indulgent but is actually simple to prepare.

The best part? This recipe works with almost any white fish—cod, haddock, or halibut—and pairs beautifully with fresh herbs like parsley or dill. Whether you're serving it as a main course or alongside a fresh salad, this dish is sure to become a family favorite.

Let's get started on creating this classic comfort meal.

Ingredients for fish and potato

Four simple ingredients transform into golden, crispy perfection—herbs, oil, potatoes, and fish that bake together like magic.

The potatoes are the star here, so pick Yukon Golds or Russets—they crisp up beautifully. Trader Joe's or Costco usually have them pre-washed and ready to go. For the fish, cod or haddock work best—they stay moist and flaky. Look for fillets with the skin still on; it adds texture and keeps the fish from curling. Fresh herbs make all the difference, so grab a bunch of parsley and dill from the market—they should be bright green and fragrant. If you can't find fresh, dried oregano will do in a pinch, but fresh herbs take this dish to the next level. The olive oil? Don't skimp here—a good extra-virgin oil makes everything taste like you slaved over it.

No parsley or dill? Fresh cilantro or basil work too, though they'll give a slightly different vibe. Running low on lemon? Lime zest and juice add a fun twist. Swapping cod for halibut? Go for it—just adjust baking time slightly. The potatoes can be baby potatoes if you're feeling fancy, but cutting regular potatoes into even chunks ensures they cook uniformly. For the olive oil, if you've got a garlic-infused or chili-infused oil, use that instead—it adds a whole new layer of flavor. And if you're out of smoked paprika, regular paprika plus a pinch of cayenne gets you close.

This dish reheats beautifully—just pop it in the oven at 375°F for about 10-15 minutes until everything's crispy again. Store leftovers in the fridge for up to 3 days, but honestly, it's even better the next day. The potatoes stay crispy, and the fish gets more tender. For meal prep, double the recipe and freeze half. Just thaw overnight in the fridge before reheating. The herbed olive oil keeps in the pantry for up to 6 months if you store it in a cool, dark place.

Step-by-step instructions for old-school baked crisp with herbed olive oil magic

This method delivers perfectly crisp potatoes and flaky cod with a burst of bright Mediterranean flavors.

Preheat your oven to 425°F while you prepare the potatoes. Cut the 2 lbs white potatoes into 1-inch chunks—uniform size ensures even cooking. Place them in a large bowl and toss with 1.5 teaspoons kosher salt, 0.5 teaspoon ground black pepper, and 1 teaspoon dried oregano. This seasoning will infuse into the potatoes as they bake.

In a small bowl, whisk together the 0.5 cup extra-virgin olive oil, 0.25 cup chopped fresh parsley, 0.25 cup chopped fresh dill, 4 minced garlic cloves, 1 tablespoon lemon zest, and 2 tablespoons lemon juice. The lemon brightens the dish while the herbs add depth. Let this mixture sit for 5 minutes to allow the flavors to meld—you'll notice the aroma intensify, signaling it's ready for use.

Spread the seasoned potatoes evenly on two rimmed baking sheets, leaving space between them for air circulation. Drizzle half of the herb oil mixture over the potatoes and toss gently to coat. Bake for 30 minutes, then flip the potatoes and drizzle with the remaining herb oil. Return to the oven and bake for another 15-20 minutes until the edges are deep golden brown and crispy.

Here's the thing—don't overcrowd the baking sheets. If the potatoes steam instead of crisp, they'll turn soggy. You want that satisfying crunch with each bite, and proper spacing guarantees it. Check them at the 20-minute mark if your oven runs hot, as timing can vary slightly.

While the potatoes roast, pat the 1.5 lbs cod fillets dry with paper towels—this step is crucial for achieving crispy skin. Place the fillets on a separate baking sheet lined with parchment paper. Season both sides generously with 0.5 teaspoon ground black pepper and 0.5 teaspoon paprika. The paprika adds a subtle smokiness that pairs beautifully with the bright herb oil.

Drizzle the cod fillets with any remaining herb oil from the potatoes (about 1-2 tablespoons). The oil will create a protective barrier, preventing the fish from drying out while promoting a crispy exterior. Let them sit at room temperature for 5 minutes before baking—this ensures even cooking from edge to center.

Transfer the baking sheet with cod fillets to the oven and bake for 12-15 minutes, depending on thickness. The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F. You'll see the edges turn opaque and lift slightly from the baking sheet—that's your signal it's ready.

Don't be tempted to overcook the cod. It continues cooking slightly after removal from the oven, and overcooking turns it rubbery. If you're unsure, use an instant-read thermometer for precision. Once done, remove the cod and let it rest for 3-5 minutes before serving. This resting period allows the juices to redistribute, ensuring each bite is moist and flavorful.

Gently transfer the crispy potatoes to a serving platter and arrange the cod fillets on top. Spoon any remaining herb oil from the baking sheets over the potatoes and fish. The oil will glaze the potatoes slightly, adding extra shine and flavor. Garnish with an additional sprinkle of chopped fresh dill and a final twist of lemon zest for a pop of color and brightness.

Serve immediately while the potatoes are still crisp and the cod is warm. The contrast of textures—crispy potatoes, flaky fish, and tender herbs—makes this dish truly special. The herbed olive oil ties everything together, creating a cohesive and delicious bite with every forkful. Enjoy this classic combination that feels like a hug from your grandmother's kitchen!

Best sauces and condiments for this recipe

Herb Oil Magic

The star of this dish is the herbed olive oil, which infuses both the potatoes and cod with bright Mediterranean flavors. I use extra-virgin olive oil (like Colavita or Otto e Mezzo) because its fruity notes complement the herbs beautifully.

The combination of fresh parsley, dill, garlic, and lemon zest creates a fragrant marinade that crisps the potatoes and keeps the fish moist. 🌿

For extra depth, I sometimes add a pinch of red pepper flakes or crushed fennel seeds to the oil—just ¼ teaspoon each—for a subtle kick. If you’re short on fresh herbs, dried oregano works in a pinch, but fresh is always better.

The oil can be made ahead and stored in the fridge for up to 5 days or frozen for 3 months. This makes it perfect for meal prep!

Tangy Lemon Aioli

To elevate the dish, serve it with a homemade lemon aioli that cuts through the richness of the fish. Whisk together ½ cup mayonnaise (like Duke’s or Hellmann’s), 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 minced garlic clove, and a pinch of salt.

This bright, creamy dip adds a refreshing contrast to the crispy potatoes and flaky cod. 🍋

For a lighter option, swap mayo for Greek yogurt (like Fage 5%) and add a splash of lemon juice to keep it tangy. This version is lower in fat but just as flavorful.

If you love heat, add a dash of hot sauce or sriracha—just ½ teaspoon to start and adjust to taste.

Garlic Butter Sauce

If you prefer something richer, a garlic butter sauce is a game-changer. Melt 2 tablespoons butter in a small saucepan over low heat, then add 2 minced garlic cloves and 1 tablespoon chopped parsley.

Cook for 1-2 minutes until fragrant but not browned. Drizzle this sauce over the fish and potatoes just before serving for a luxurious finish. 🧈