Roasted Cod With Potatoes and Olives

This recipe calls for cod, but any white fish can be used. It also makes a big difference in taste if you use the BEST olives you can find.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 2  lbs  red new potatoes, scrubbed and quartered
• 4  garlic cloves, halved lengthwise
• 1⁄2 teaspoon dried rosemary, crushed
• 1  tablespoon olive oil, plus
• 1  teaspoon olive oil
•  salt and pepper, to taste
• 4 (6 -8 ounce)  cod fish fillets
• 1  pint cherry tomatoes, halved
• 1⁄2 cup kalamata olive, pitted

Directions

1. Preheat the oven to 450ºF.
2. On a large rimmed baking sheet, toss the potatoes with the garlic, rosemary, and 1 Tbs oil.
3. Season generously with salt and pepper.
4. Arrange potatoes in a single layer, cut side down.
5. Bake, tossing potatoes once, until beginning to brown, about 20 minute.
6. Meanwhile, rub fillets with remaining tsp oil and season all sides with salt and pepper.
7. Remove baking sheet from the oven.
8. Add the tomatoes and olives to the potatoes; stir to combine.
9. Push the vegetable mixture to one side of the baking sheet and place the fillets flat on the baking sheet next to the vegetables.
10. Return the baking sheet to the oven and roast until the fish is cooked through and potatoes are brown and tender, about 15-20 minute.
11. Transfer the fish and vegetables to a serving platter and serve immediately.