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Roasted Cod with Potatoes, Tomatoes and Olives Recipe

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This recipe for Roasted Cod with Potatoes, Tomatoes and Olives is from The D'Orazio Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. red new potatoes, scrubbed and quartered
4 cloves garlic, halved lengthwise
1/2 t crushed dried rosemary
1 T plus 1 t olive oil
Coarse salt and ground pepper
4 cod fillets (6 to 8 oz. each)
1 pint cherry or grape tomatoes, whole or halved
1/2 cup pitted Kalamata olives
Lemon wedges for serving (optional)
Directions:
Directions:
Preheat oven to 450 degrees.
On a large rimmed baking sheet, toss potatoes with garlic, rosemary and 1 tablespoon oil; season generously with salt and pepper.
Arrange potatoes in a single layer, cut side down. Bake, tossing potatoes once, until beginning to brown, about 20 minutes.
Meanwhile, rub fillets with remaining teaspoon oil, season all sides with salt and pepper.
Remove baking sheet from oven. Add tomatoes and olives to potatoes, stir to combine.
Push vegetable mixture to one side, place fillets flat on baking sheet, next to the vegetables and return to oven.
Roast until fish is cooked through and potatoes are brown and tender, 15 to 20 minutes.
Transfer fish and vegetables to a serving platter.
Serve immediately with lemon wedges, if desired.
Preparation Time:
Preparation Time:
1 hour

 

 

 

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