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Gallery Roasted Cod with Potatoes and Olives Recipe Summary prep: 20 mins total: 50 mins Servings: 4

Ingredients Ingredient Checklist 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)

Gallery Roasted Cod with Potatoes and Olives

Recipe Summary prep: 20 mins total: 50 mins Servings: 4

Roasted Cod with Potatoes and Olives

Roasted Cod with Potatoes and Olives

Roasted Cod with Potatoes and Olives

Recipe Summary prep: 20 mins total: 50 mins Servings: 4

Recipe Summary

prep: 20 mins total: 50 mins

Servings: 4

prep: 20 mins

total: 50 mins

prep:

20 mins

total:

50 mins

Servings: 4

4

Ingredients

Ingredients

  • 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)

Directions

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.

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

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 (6)

 Add Rating & Review     54 Ratings   5 star values:        10    4 star values:        10    3 star values:        22    2 star values:        10    1 star values:        2

Reviews (6)

Add Rating & Review     54 Ratings   5 star values:        10    4 star values:        10    3 star values:        22    2 star values:        10    1 star values:        2

Add Rating & Review

54 Ratings 5 star values: 10 4 star values: 10 3 star values: 22 2 star values: 10 1 star values: 2

54 Ratings 5 star values: 10 4 star values: 10 3 star values: 22 2 star values: 10 1 star values: 2

54 Ratings 5 star values: 10 4 star values: 10 3 star values: 22 2 star values: 10 1 star values: 2

  • 5 star values: 10 4 star values: 10 3 star values: 22 2 star values: 10 1 star values: 2

    Martha Stewart Member     Rating: 5.0 stars       02/29/2020   I have been making this ever since it was printed in Everday Food magazine. Love it!!!  

Martha Stewart Member     Rating: Unrated       02/09/2014   This recipe is a 10! Delicious and easy to make. Moist fish, crispy potatoes, one pan, quick. Highly recommend.  

Martha Stewart Member     Rating: Unrated       12/01/2012   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.  

Martha Stewart Member     Rating: Unrated       04/13/2011   This is an elegant, yet delicious meal. Use a lot of black pepper to bring out the most flavor.  

Martha Stewart Member     Rating: Unrated       04/06/2011   Wine Harlots paired with a Chilean Sauvignon Blanc. http://wineharlots.com/wordpress/?p=26  

Martha Stewart Member     Rating: Unrated       02/02/2009   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.  

Martha Stewart Member     Rating: Unrated       12/15/2007   I used the side dish with another recipe. I love teh combination of the red potatoes

    Martha Stewart Member

    Rating: 5.0 stars 02/29/2020

I have been making this ever since it was printed in Everday Food magazine. Love it!!!

Rating: 5.0 stars

Rating: Unrated 02/09/2014

This recipe is a 10! Delicious and easy to make. Moist fish, crispy potatoes, one pan, quick. Highly recommend.

Rating: Unrated

Rating: Unrated 12/01/2012

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.

Rating: Unrated 04/13/2011

This is an elegant, yet delicious meal. Use a lot of black pepper to bring out the most flavor.

Rating: Unrated 04/06/2011

Wine Harlots paired with a Chilean Sauvignon Blanc. http://wineharlots.com/wordpress/?p=26

Rating: Unrated 02/02/2009

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.

Rating: Unrated 12/15/2007

I used the side dish with another recipe. I love teh combination of the red potatoes

All Reviews for Roasted Cod with Potatoes and Olives

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Roasted Cod with Potatoes and Olives

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest