Roasted Cod with Potatoes, Tomatoes, and Olives
This recipe is featured in The Dinner Plan: Simple Weeknight Recipes and Strategies for Every Schedule
Recipe from The Dinner Plan
- 680 kg (1½ pounds) Yukon gold potatoes, cut into 3mm (1/8-inch) thick slices
- 3 tbsp olive oil, plus extra for drizzling
- 1 tsp fresh thyme leaves or ½ scant tsp dried
- salt and pepper
- 180 g (1 heaping cup) cherry tomatoes, halved
- 4 - 179 g (6 oz) skinless cod fillets*, about 2.5 cm (1") thick
- 75 g (½ cup) Kalamata olives, pitted
- 3 garlic cloves, minced
*You can substitute any thick, white flaky fish, such as halibut or mahi mahi.
Preheat the oven to 230°C/450°F, with a rack in the middle position. Spread the potatoes in a shallow 2.8 L (3 quart) baking or gratin dish (preferably a metal one), sprinkle with the oil and thyme, and season with salt and pepper. Toss and separate the slices until they’re evenly coated, then spread them evenly in the dish. Bake until just tender, about 30 minutes.
Scatter the tomatoes evenly over the potatoes, top with the fillets skinned-side down (spacing them out), then scatter the olives and garlic around the fillets. Lightly drizzle everything with oil and season with salt and pepper. Roast until the fillets are just cooked through, 10 to 12 minutes. Transfer portions to plates, cutting into and scraping under the potato mixture with a spatula.