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Roasted Cod with Potatoes and Olives

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Roasting the fish gives the quartered potatoes a chance to cook at the same time.

Source: Everyday Food, September 2006
Total Time Prep Servings

Ingredients

Directions

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How would you rate this recipe?
53
  • MS11798896
    9 FEB, 2014
    This recipe is a 10! Delicious and easy to make. Moist fish, crispy potatoes, one pan, quick. Highly recommend.
    Reply
  • kiki_p
    1 DEC, 2012
    I made it with extra veggies and thought the leftovers would be great with eggs the next morning. I had forgotten about the fishiness being part of the end result. Now I cover the baking sheet with all with foil and then put in another piece of foil so there is a wall between the fish and potatoes. Much better this way. Your veg don't end up tasting fishy.
    Reply
  • MS10705763
    13 APR, 2011
    This is an elegant, yet delicious meal. Use a lot of black pepper to bring out the most flavor.
    Reply
  • WineHarlots
    6 APR, 2011
    Wine Harlots paired with a Chilean Sauvignon Blanc. http://wineharlots.com/wordpress/?p=26
    Reply
  • katiedukelow
    2 FEB, 2009
    I substituted the cod for chilean sea bass, and it was delicious. One of my favorite combos is the bass and kalamata olives...such a great compliment.
    Reply
  • ligios
    15 DEC, 2007
    I used the side dish with another recipe. I love teh combination of the red potatoes
    Reply

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