Having Friends for Dinner?
My friend Lian Obrey wanted to invite some friends to dinner and she asked if I could teach her a couple of dishes. Of course, I said, I would.
This is one of the recipes I am giving her, along with a half-sheet pan and a piece of Silpat. Even a person who cooks little will find this recipe very easy.
If you don’t have a Silpat, it is a reusable piece of reinforced silicone that fits into an oven pan. I have had mine for decades. I wash and dry them after I use them, and roll them in a circular blueprint holder.
As for the sheetpans, they are inexpensive, so buy a couple of good ones. The cheap ones will warp and wobble in the oven. The good ones you will use forever, in every season, for everything from baking brownies or cookies to roasting vegetables. They are also useful to place under the rack to keep those apple or peach pie juices from gushing into the oven.
If you don’t have a Silpat, you can use parchment instead and that, too, will make your cleanup easier.
Lee White of Old Lyme has been a food editor and restaurant reviewer for more than 25 years. You can email her at email@example.com.
Sheet Pan Fish and Chips
Adapted from Real Simple, May, 2022
Yield: Serves 4
1 ½ pounds russet potatoes, cut into ½ inch wedges
(I use the tiny potatoes, not cut up)
¼ cup olive oil, divided
2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1/3 cup panko
1 tablespoon unsalted butter, melted
1 ½ teaspoons lemon zest (from 1 lemon) divided,
plus more for serving
4 6-ounce skinless cod fillets
2 cups frozen sweet peas
Malt vinegar for serving (optional)
Finely chopped parsley for serving
Preheat oven to 425 degrees. Toss potatoes with 1 tablespoon oil, 1 teaspoon salt, and ½ teaspoon pepper on a parchment-lined baking sheet. Spread in an even layer and roast for 25 minutes.
Combine panko, butter, 1 teaspoon lemon zest and 1 tablespoon oil in a small bowl. Season cod with ¾ teaspoon salt and ¼ teaspoon pepper.
Push potatoes to side of baking sheet; add cod. Drizzle cod with 1 tablespoon oil and top with panko mixture. Roast until potatoes and fish are golden and cooked through, about 10 minutes.
Heat remaining 1 tablespoon oil in a skillet over medium-heat. Add peas; cook for 4 to 5 minutes. Add remaining lemon zest and ¼ teaspoon salt and pepper. Serve with cod, potatoes, lemon wedges and male vinegar, if using. Top with parsley.