| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Calories | 373 calorie |
| Total Fat | 17 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 52 milligrams |
| Sodium | 1219 milligrams |
| Carbohydrates | 24 grams |
| Dietary Fiber | 5 grams |
| Protein | 30 grams |
Reviews
This was delicious! I added paprika to the fish and only cooked the potato mixture 15 minutes before adding the fish. will make this again!
This was good but not my favorite cod recipe.
Fantastic recipe – I added some of the water from the artichokes and olives in with the lemon juice.
I am not a fan of fish unless it’s breaded and fried. But this recipe was exquisite, it reminded me of French cooking. The basic ingredients complemented each other so well the whole is greater than the sum of its parts.
This dish was absolutely amazing! It’s super simple to make and so delicious. Will make this time and time again!
This was a “what do I have on hand” night for this recipe. I used canned and drained artichokes, finely sliced fennel, baby yukon gold, and green olives ( I always have calamata but where where they tonight??) and this modified recipe turned out absolutely amazing. We liked lots of fresh squeezed lemon juice at the end and a pinch of Maldon salt. Loved having a one-pan dish on a Tuesday night! This is going in the repertoire!
Every time I make this I forget how good it is. I use canned and drained artichokes because I can never find frozen and it’s still pretty solid. Also, being a one-pan dish makes clean up super simple which is much appreciated on weeknight.
Excellent one-pan option for fish and I will cook this again. I cut the olives into quarters but will halve them next time because they were a little over-cooked. Best not to let the potatoes get too brown; I felt mine got overcooked by the time the fish was done but everything was still very good. Did not need to add more olive oil on the cooked fish. Next time I will add more olives and some unpeeled garlic cloves; the pop of the olives made the dish otherwise there is not much flavor.
OMG! A total hit! So easy to make. I’m a little weary with fish dishes but this was easy and delish!!!
I was really surprised how delicious this was! Even as I was prepping it, I was thinking that this might be bland and boring, but it was neither. It was an outstanding and fairly easy recipe. Everyone gobbled it up. I’ll definitely make this again!