Sheet-Pan Cod with Potatoes, Tomatoes and Olives
In short: Thick cod fillets roasted on a bed of crisp sliced potatoes, burst cherry tomatoes, olives and garlic, finished with lemon and parsley. It takes about 50 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 410 kcal
Cod is mild and flakes into large, tender pieces, and it takes well to the savory flavors of tomato, olives and garlic. The potatoes are sliced thin and roasted first so they brown and crisp, then the fish settles on top and cooks in the steam rising from the tomatoes. The whole dinner is ready in about fifty minutes with one pan to wash. Use any firm white fish, such as haddock, hake or pollock.
Instructions
- Heat the oven to 220°C (425°F). Toss the potato slices with 2 tablespoons of the oil, the oregano and 1/2 teaspoon of the salt on a large rimmed sheet pan and spread them out in a single layer.
- Roast the potatoes for 20 minutes, turning them once halfway, until golden at the edges.
- Toss the tomatoes, olives and garlic with the remaining 1 tablespoon of oil and 1/4 teaspoon of salt. Add them to the pan and roast for 5 minutes.
- Meanwhile, pat the cod dry and season with the salt, pepper and paprika. Rub the remaining tablespoon of oil over the fillets.
- Nestle the fillets into the vegetables and roast for 8 to 10 minutes, until the fish is opaque, flakes easily and reads 63°C (145°F).
- Squeeze lemon over the pan, scatter with parsley and serve straight away.
Tips
- Choose fillets of even thickness. If one end is thin, fold it under so the piece cooks evenly.
- Frozen cod works if fully thawed and patted very dry, since extra water makes the vegetables soggy.
Questions and answers
How do I know when cod is cooked?
It turns from translucent to opaque, flakes easily with a fork and reaches 63°C (145°F) in the thickest part.
Can I use other fish?
Yes. Haddock, hake, pollock and halibut all work with similar timing. Thinner fillets need only 6 to 7 minutes.
Can I add other vegetables?
Green beans, sliced fennel or zucchini half-moons fit well. Add them with the tomatoes so they roast for about 15 minutes in total.
How long does it take to make Sheet-Pan Cod with Potatoes, Tomatoes and Olives?
About 50 min in total: 15 min of preparation and 35 min of cooking.
How many calories are in Sheet-Pan Cod with Potatoes, Tomatoes and Olives?
About 410 kcal per serving, with 34 g of protein, 29 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 410 kcal |
|---|---|
| Protein | 34 g |
| Carbohydrates | 29 g |
| Fat | 18 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Sodium | 880 mg |
Estimated values, calculated from the ingredients.
