Roasted Cod With Potatoes and Olives

• red new potatoes↗2 lbs

  scrubbed and quartered

• garlic cloves↗4

  halved lengthwise

• dried rosemary↗1⁄2 teaspoon

  crushed

• olive oil↗1 tablespoon

  plus

• olive oil↗1 teaspoon
• salt and pepper

  to taste

• cod fish fillets4

  6 -8 ounce

• cherry tomatoes↗1 pint

  halved

• kalamata olive↗1⁄2 cup

  pitted

Step-by-step instructions

1. 1

   Preheat the oven to 450ºF.

2. 2

   On a large rimmed baking sheet, toss the potatoes with the garlic, rosemary, and 1 Tbs oil.

3. 3

   Season generously with salt and pepper.

4. 4

   Arrange potatoes in a single layer, cut side down.

5. 5

   Bake, tossing potatoes once, until beginning to brown, about 20 minute.

6. 6

   Meanwhile, rub fillets with remaining tsp oil and season all sides with salt and pepper.

7. 7

   Remove baking sheet from the oven.

8. 8

   Add the tomatoes and olives to the potatoes; stir to combine.

9. 9

   Push the vegetable mixture to one side of the baking sheet and place the fillets flat on the baking sheet next to the vegetables.

10. 10

    Return the baking sheet to the oven and roast until the fish is cooked through and potatoes are brown and tender, about 15-20 minute.

11. 11

    Transfer the fish and vegetables to a serving platter and serve immediately.