Roasted Cod with Potatoes and Olives



This recipe is flexible – you can swap out the cod for another thick fish, you can swap out the herbs for whatever you like, you can swap out the vegetables….no, don’t swap out the vegetables. The ones listed are delicious – the creamy potatoes, the sweet tomatoes, and the salty, vinegary olives make a great combination. Best of all, this dish is made on one sheet pan.


2 lbs (or however much comes in a bag) baby potatoes
4 cloves garlic
olive oil
dried herbs (I used Herbes de Provence – highly recommended!)
salt and pepper
4 cod fillets (about 6 oz. each)
1 pint cherry tomatoes
1/2 c. pitted Kalamata olives (or whatever olives you like – I buy a mix from the bulk olive bar)
fancy salt (e.g. French grey salt) – optional


1) Preheat oven to 450 degrees. Line a baking sheet with foil. The Good Enough Gourmet is in love with Reynolds nonstick foil. No they don’t pay me to say that although they should, since I say it quite often.

2) Cut the potatoes into halves or quarters, depending on their size. Put the potatoes and the whole, unpeeled garlic cloves on to the baking sheet and toss with olive oil (how much? enough to coat – about a tablespoon and a half), herbs, salt and pepper. Put into oven and roast for 20 minutes.

3) Cut tomatoes in half, and I like to cut the olives in half too. Drizzle the cod with olive oil and sprinkle with herbs (whatever you used on the potatoes), salt, and pepper.

4) Remove baking sheet from oven. Add tomatoes and olives to the potatoes, stir, and try to reposition the potatoes so they brown evenly (they’ll probably be dark on the side that was resting on the foil, so turn them over so the other side browns). Push the vegetables to the side and add the cod to the other side.

5) Return baking sheet to oven and roast for 15-20 minutes, depending on thickness of fish. Be sure to check the fish after 15 minutes – fish goes from flaky to dry in minutes.

6) Remove from oven. If you’re ambitious, find the roasted garlic cloves, squeeze the garlic from the peel and stir into the veggies. If you’re like me, just let your lucky diners find the roasted garlic as a prize and they can squeeze it out onto their own portion. Just make sure one person doesn’t get all the garlic!

7) Serve, and sprinkle individual portions with French grey salt if desired. The perfect finishing touch.


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