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charlie

REC: Roasted Cod with Potatoes & Olives...

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Joined: Dec 16, 2005

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Posted to Thread #14692 at 7:31 pm on May 5, 2009

Roasted Cod with Potatoes and Olives

2 pounds 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
Coarse salt and ground pepper
4 8-ounce cod fillets -- (6 to 8 ounces)
1 pint cherry tomatoes -- or grape tomatoes, whole or halved
1/2 cup Kalamata olives -- pitted

Lemon wedges -- for serving (optional)

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 vegetables. Return to oven, and roast until fish is cooked through and potatoes are brown and tender, 15 to 20 minutes.

Transfer fish and vegetables to serving platter. Serve immediately, with lemon wedges if desired.

Source:
"Everyday Food"


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