Baked Cod with Tomatoes and Potatoes
Ingredients
- 3 pounds Yukon Gold potatoes, (about 7 medium), scrubbed
- ⅓ cup extra-virgin olive oil
- 3 small tomatoes (5 ounces each), very thinly sliced
- 3 shallots, peeled and cut into very thin rounds (¾ cup)
- 2 ¼ teaspoons chopped fresh thyme leaves, plus 4 sprigs
- Kosher salt and freshly ground pepper
- 4 skinless cod fillets (5 ounces each)
- 12 very thin lemon slices
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