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August 27, 2006
Roasted Cod with Potatoes and Olives
Roasted Cod with Potatoes and Olives
I made this tonight and it was fantastic. I am going to make this again, but add green beans at the halfway mark of roasting the potatoes. I am the only one here who likes tomatoes, but they help make a nice sauce. I also overdid the fish, so I want to keep it to 15 minutes.
Recipe from Martha Stewart's Everyday Foods
2 pounds red new potatoes, scrubbed and quartered
4 garlic cloves, halved lengthwise
1/2 teaspoon crushed dried rosemary
1 tablespoon plus 1 teaspoon olive oil
Coarse salt and ground pepper to taste
4 cod fillets (6 to 8 ounces each)
1 pint cherry or grape tomatoes, whole or halved
1/2 cup pitted Kalamata olives
Lemon wedges, for serving (optional)
1. Preheat oven to 450°. 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.
2. Meanwhile, rub fillets with remaining teaspoon oil; season all sides with salt and pepper.
3. 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.
Posted by cseeman at August 27, 2006 08:59 PM