Sheet-Pan Mediterranean Cod with Potatoes and Olives

A hot sheet pan browns potatoes first, then roasts tomatoes, onion, olives, and thick cod portions together for a bright one-pan dinner.

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

Large rimmed sheet pan · Instant-read thermometer · Mixing bowl · Microplane or fine grater

Keep space on the pan

Use a large rimmed pan and leave gaps around the potatoes and cod so moisture can escape and the edges brown.

Serve from the pan

Bring the pan to the table after adding parsley and lemon; spoon the roasted tomato and olive juices over each portion.

01. Heat oven to 425 F with the rimmed pan inside; a hot surface jump-starts browning.

02. Toss potatoes with 1 tbsp oil, 1/4 tsp salt, and 1/8 tsp pepper; carefully spread them cut-side down.

03. Roast 20 minutes, until the potato undersides are golden and the centers are still slightly firm.

04. Toss tomatoes, onion, and olives with 2 tsp oil, oregano, 1/4 tsp salt, and 1/8 tsp pepper.

05. Turn potatoes, add the vegetables in open spaces, and roast 10 minutes until tomatoes begin to burst.

06. Pat cod dry; season with remaining salt and pepper, brush with remaining oil and lemon zest, and place among vegetables.

07. Roast until the thickest portion reaches 145 F and flakes; begin checking after 8 minutes because fillet thickness changes timing.

08. Rest fish 3 minutes, scatter parsley across the pan, and squeeze lemon wedges over the fish and vegetables.