Roasted Cod with Potatoes and Olives

I'm finally getting back into the kitchen after a very busy weekend. I just have to say if you haven't seen John Mayer live in concert you are missing out! Also, if you haven't seen the Dark Knight that is a must see too. Back to this recipe. I just don't think I can rave enough about Everyday Food and their recipes. Like Ina's recipes, this magazine seems to produce one winning recipe after another. I was intrigued by this recipe when I saw it being prepared on the Everyday Food show on PBS. This recipe was restaurant quality and literally took only minutes to prepare and 40 minutes total cook time. Also, its not very messy to make. I only used one baking sheet, a knife and a set of tongs. My husband said this fish dish was better than most restaurants and convinced him that he likes cod. Based on the recommendation of the fish monger at Whole Foods, I purchased a wild caught black cod. The cod came out very light and flaky and had a delicious buttery taste. The addition of the roast vegetables added a wonderful combination of flavors. If you haven't tried cod or you just love cod this recipe is a must.

Roasted Cod with Potatoes and Olives
Source: Everyday Food, September 2006

Serves 4

• 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 (I used green 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.