Ingredientes para Roasted Cod With Potatoes And Olives
- 1.5 lbs small red potatoes
- 2 cloves minced garlic
- 1 tablespoon fresh rosemary (chopped)
- 1 tablespoon + 1 teaspoon olive oil
- generously with salt and pepper
- 1.5 lbs cod fillets
- 1 cup cherry or grape tomatoes (halved)
- ½ cup Kalamata olives (pitted)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Roasted Cod With Potatoes And Olives? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Roasted Cod With Potatoes And Olives
- Preheat oven to 450°F (232°C).
- Wash and chop 1.5 lbs small red potatoes into 1-inch pieces.
- In a large bowl, toss potatoes with 2 cloves minced garlic, 1 tablespoon fresh rosemary (chopped), and 1 tablespoon olive oil. Season generously with salt and pepper.
- Spread potatoes in a single layer on a large rimmed baking sheet, cut side down.
- Roast for 20 minutes, tossing halfway through, until potatoes begin to brown.
- While potatoes roast, prepare the cod. Rub 1.5 lbs cod fillets with 1 teaspoon olive oil and season both sides generously with salt and pepper.
- Remove baking sheet from the oven.
- Add 1 cup cherry or grape tomatoes (halved) and ½ cup Kalamata olives (pitted) to the potatoes.
- Gently stir to combine.
- Create space on one side of the baking sheet. Arrange cod fillets on the baking sheet next to the vegetables.
- Return the baking sheet to the oven and roast for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork, and the potatoes are tender and golden brown.
- Transfer the fish and vegetables to a serving platter and garnish with fresh rosemary sprigs (optional). Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
15g
Fat
5g
Carbs
14g
