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Categories:Viewed: 37 - Published at: 2 years ago
Ingredients
- 1 pound Yukon gold potatoes, thinly sliced
- 1 9 -ounce box frozen artichoke hearts, thawed
- 1/2 cup pitted kalamata olives
- 1 tablespoon fresh rosemary leaves
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 4 6 -ounce cod fillets
- Juice of 1/2 lemon, plus wedges for serving
- 1 tablespoon chopped fresh parsley
Method
- Preheat the oven to 450 degrees F. Combine the potato slices, artichokes, olives, rosemary, 2 tablespoons olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl.
- Spread the mixture evenly on a parchment-lined baking sheet; bake until the vegetables are tender and lightly browned, about 20 minutes.
- Brush the fish with 1 tablespoon olive oil and season with 1 teaspoon salt and a few grinds of pepper.
- Remove the baking sheet from the oven and set the fish on top of the vegetables.
- Return to the oven and continue baking until the fish is opaque and the vegetables are golden brown, about 10 minutes.
- Drizzle the fish with the lemon juice and the remaining 1 tablespoon olive oil.
- Sprinkle with the parsley and serve with lemon wedges.
- Per serving: Calories 373; Fat 17 g (Saturated 2 g); Cholesterol 52 mg; Sodium 1,219 mg; Carbohydrate 24 g; Fiber 5 g; Protein 30 g
- Photograph by Justin Walker
