Target: 6 × 4 inches · landscape

Sheet-Pan Mediterranean Cod with Potatoes and Olives

58 min · 4 servings

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

1. Heat oven and rimmed pan to 425 F. Toss potatoes with 1 tbsp oil, 1/4 tsp salt, and 1/8 tsp pepper; spread cut-side down.

2. Roast potatoes 20 minutes. Toss tomatoes, onion, olives, 2 tsp oil, oregano, 1/4 tsp salt, and 1/8 tsp pepper.

3. Turn potatoes, add vegetables, and roast 10 minutes. Season dry cod with remaining salt, pepper, oil, and lemon zest.

4. Add cod and roast until 145 F and flaky, checking after 8 minutes. Rest 3 minutes; finish with parsley and lemon.

Cook’s note: Keep the pan uncrowded so potatoes brown and tomatoes roast instead of steam.