Roasted Cod with Potatoes and Olives
Elevate your weeknight dinners with this vibrant and Mediterranean-inspired Roasted Cod with Potatoes and Olives. This one-pan recipe combines flaky cod fillets seasoned with zesty lemon, garlic, and fresh thyme, nestled alongside tender baby potatoes, juicy cherry tomatoes, and briny kalamata olives. Roasted to golden perfection, this dish offers a harmonious balance of bright flavors and satisfying textures. Ready in just 45 minutes, it’s a wholesome, fuss-free meal perfect for busy evenings or casual entertaining. Garnished with fresh parsley for a pop of color and freshness, this healthy and flavorful baked cod recipe is sure to become a favorite. Perfectly suited to Mediterranean diet lovers and seafood enthusiasts alike!
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Recipe Information
Ingredients
- 4 pieces (6 oz each) cod fillets
- 1.5 pounds baby potatoes
- 3 tablespoons extra virgin olive oil
- 1 whole (zested and juiced) lemon
- 3 cloves (minced) garlic cloves
- 2 teaspoons (chopped) fresh thyme
- 0.5 cup (pitted and halved) kalamata olives
- 1 cup (halved) cherry tomatoes
- 1 teaspoon (to taste) sea salt
- 0.5 teaspoon (to taste) black pepper
- 2 tablespoons (fresh, chopped for garnish) parsley
Instructions
Preheat your oven to 400°F (200°C).
Wash and halve the baby potatoes. Place them in a large mixing bowl.
Toss the potatoes with 2 tablespoons of olive oil, 1/2 teaspoon of sea salt, 1/4 teaspoon of black pepper, and 1 teaspoon of fresh thyme.
Spread the potatoes evenly on a parchment-lined baking sheet and roast in the oven for 20 minutes, stirring halfway through.
While the potatoes are roasting, prepare the cod. Pat the cod fillets dry with paper towels and season both sides with sea salt and black pepper.
In a small bowl, combine 1 tablespoon of olive oil, lemon zest, lemon juice, minced garlic, and 1 teaspoon of fresh thyme.
After the potatoes have roasted for 20 minutes, remove the baking sheet from the oven and push the potatoes to one side to make room for the cod.
Place the seasoned cod fillets on the baking sheet and brush them with the lemon garlic mixture.
Scatter the kalamata olives and cherry tomatoes around the baking sheet, distributing them evenly among the potatoes and cod.
Return the baking sheet to the oven and roast for another 10-12 minutes, or until the cod is opaque and flakes easily with a fork, and the tomatoes are slightly blistered.
Remove the baking sheet from the oven and garnish the entire dish with fresh chopped parsley.
Serve immediately, dividing the cod, potatoes, olives, and tomatoes evenly among plates.
Nutrition Facts
Calories |
1787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.3 g | 99% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 4171 mg | 181% | |
| Total Carbohydrate | 142.7 g | 52% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 10.0 g | ||
| Protein | 139.1 g | 278% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 381 mg | 29% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 6187 mg | 132% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
