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Sheet-Pan Mediterranean Cod with Potatoes and Olives

Potatoes get a head start on a hot sheet pan before cod, tomatoes, onion, and olives roast together until tender and bright.

Roasted cod portions share a sheet pan with golden potatoes, tomatoes, red onion, Kalamata olives, and parsley.

This Mediterranean-style dinner uses one rimmed pan and a staggered roasting sequence. The potatoes need the longest time, while the cod goes on near the end so it stays moist.

A staggered sheet-pan supper

Potatoes can handle a long roast, but thick cod portions need much less time. Starting the potatoes alone lets their cut faces brown before the tomatoes and fish release moisture onto the pan.

Let the hot metal brown the potatoes

Preheating the sheet pan gives the potato cut sides immediate contact with hot metal. Turn them after their first roast, then use the open spaces for tomatoes, onion, and olives.

Roasted potatoes and Mediterranean vegetables sit in open spaces on a sheet pan before the cod is added. — The potatoes and Mediterranean vegetables share the hot pan before the cod is added.

Use the cod's thickness as your timer

Fillets vary in thickness, so check the center rather than relying on a fixed minute count. Pull the pan when the thickest portion reaches 145 F and the flesh separates into moist flakes.

Finish with parsley and lemon

A short rest gives the cod time to settle while the warm vegetables remain on the pan. Parsley and fresh lemon go on last, bringing a lively finish to the sweet tomatoes and briny olives.

Flaky cod with browned potatoes, blistered tomato, olives, and parsley shows the finished sheet-pan texture. — Moist cod flakes sit beside browned potatoes, roasted tomatoes, and Kalamata olives.

Sheet-Pan Mediterranean Cod with Potatoes and Olives

4 servings

58 minutes total

Ingredients

• 1 1/2 lb baby Yukon Gold potatoes, halved lengthwise
• 2 tbsp extra-virgin olive oil, divided
• 3/4 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper, divided
• 1 tsp dried oregano
• 1 medium red onion, cut into 1-inch wedges
• 1 pint cherry tomatoes
• 3/4 cup pitted Kalamata olives
• 1 1/2 lb skinless cod fillets, cut into 4 even portions
• 1 medium lemon, zested and cut into wedges
• 2 tbsp chopped flat-leaf parsley

Method

Heat the oven and pan
Set a rack in the center and heat the oven to 425 F with a large rimmed sheet pan inside; preheating helps the potato cut faces brown.
Look for: The oven is fully heated and the sheet pan is hot before the potatoes go on.
Season the potatoes
Toss the halved potatoes with 1 tbsp olive oil, 1/4 tsp kosher salt, and 1/8 tsp black pepper. Carefully spread them cut-side down on the hot pan.
Look for: The potatoes have a light oil sheen and sit in one uncrowded layer.
Start roasting
Roast the potatoes for 20 minutes, until their undersides are golden and a thin knife meets resistance in the centers.
Look for: The potato cut faces are beginning to brown and the centers are not yet fully tender.
Prepare the vegetables
Halve the cherry tomatoes. Toss them with the onion wedges, Kalamata olives, 2 tsp olive oil, oregano, 1/4 tsp salt, and 1/8 tsp pepper.
Look for: The onion wedges and tomatoes are lightly coated without pooling oil.
Roast the vegetables
Carefully pull out the pan, turn the potatoes, and spread the tomato mixture in the open spaces. Roast 10 minutes, until tomatoes begin to burst and onion edges soften.
Look for: The potatoes show browned surfaces and the tomatoes are just starting to release their juices.
Season and add the cod
Pat the cod dry. Season all sides with the remaining 1/4 tsp salt and 1/4 tsp pepper, brush with the remaining 1 tsp oil and lemon zest, then nestle the portions among the vegetables.
Look for: The fish surface is dry, evenly seasoned, and has space around each portion.
Roast until just cooked
Return the pan to the oven and roast until the thickest cod portion reaches 145 F and flakes with gentle pressure; begin checking after 8 minutes and allow thicker pieces longer.
Look for: The center is opaque and separates into moist flakes when tested with a fork.
Finish and serve
Let the cod rest on the pan for 3 minutes. Scatter parsley over the fish and vegetables, squeeze lemon wedges across the pan, and serve while warm.
Look for: The lemon brightens the roasted tomato and olive juices without hiding the cod's mild flavor.