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Roasted Cod with Potatoes and Olives


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

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, September 2006


  • 2 pounds red new potatoes, scrubbed and quartered
  • 4 cloves garlic, halved lengthwise
  • 1/2 teaspoon crushed dried rosemary
  • 1 tablespoon plus 1 teaspoon olive oil
  • Coarse salt and ground pepper
  • 4 cod fillets (6 to 8 ounces each)
  • 1 pint cherry or grape tomatoes, whole or halved
  • 1/2 cup pitted Kalamata olives
  • Lemon wedges, for serving (optional)


  1. Preheat oven to 450 degrees. On a large rimmed baking sheet, toss potatoes with garlic, rosemary, and 1 tablespoon oil; season generously with salt and pepper. Arrange potatoes in a single layer, cut side down. Bake, tossing potatoes once, until beginning to brown, about 20 minutes.

  2. Meanwhile, rub fillets with remaining teaspoon oil; season all sides with salt and pepper.

  3. Remove baking sheet from oven. Add tomatoes and olives to potatoes; stir to combine. Push vegetable mixture to one side; place fillets flat on baking sheet, next to vegetables. Return to oven, and roast until fish is cooked through and potatoes are brown and tender, 15 to 20 minutes. Transfer fish and vegetables to serving platter. Serve immediately, with lemon wedges if desired.

Reviews Add a comment

  • MS11798896
    9 FEB, 2014
    This recipe is a 10! Delicious and easy to make. Moist fish, crispy potatoes, one pan, quick. Highly recommend.
  • 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.
  • MS10705763
    13 APR, 2011
    This is an elegant, yet delicious meal. Use a lot of black pepper to bring out the most flavor.
  • WineHarlots
    6 APR, 2011
    Wine Harlots paired with a Chilean Sauvignon Blanc.
  • 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.
  • ligios
    15 DEC, 2007
    I used the side dish with another recipe. I love teh combination of the red potatoes