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Gluten-Free Roasted Cod, Potatoes, and Tomatoes

Here’s a way to impress dinner guests with minimal kitchen time. Prep the tomatoes while the potatoes are cooking, and you’re halfway to a simply elegant dinner. If you use olives with pits, be sure to warn diners.
Servings 6 people

Ingredients

  • 2 pounds medium potatoes such as white, yellow, purple, or red
  • 5 tablespoons olive oil
  • Kosher salt and freshly ground pepper
  • 3 pints cherry tomatoes
  • 1 large clove garlic minced
  • 1 tablespoon fresh thyme leaves
  • 1⁄2 cup salt-cured pitted black olives
  • 1⁄8 cup dry white wine optional
  • 6 7-ounce cod fillets
  • 3 tablespoons unsalted butter
  • 3 tablespoons capers
  • Handful of fresh flat-leaf parsley for garnish (optional)
  • 1 lemon sliced into 6 wedges, for serving (optional)

Instructions

  1. Preheat the oven to 425°F. Line two rimmed baking sheets with parchment paper.
  2. Slice the potatoes into 1⁄8-inch-thick rounds. In a large bowl, toss the potatoes with 3 tablespoons of the olive oil. Arrange the potato slices on one of the prepared pans in rows to create 6 rectangles, each slightly larger than one cod fillet, and overlapping the slices by at least 1⁄2 inch to ensure stability when serving. Layer any extra slices in the centers of the shingled potato rectangles. Season generously with salt and pepper and roast for 30 minutes, rotating the pan midway through, until the edges of the potatoes are golden and crispy.
  3. Meanwhile, toss the tomatoes in the bowl with the remaining 2 tablespoons olive oil and the garlic, thyme, and olives. Season with salt and pepper. Spread onto the other prepared pan and sprinkle with white wine. Roast until the tomatoes have burst and are just beginning to brown in spots, about 25 minutes.
  4. Place a cod fillet in the center of each potato rectangle, season with salt and pepper, top each fillet with 1⁄2 tablespoon each butter and capers. Return the pan to the oven and bake until the fish is opaque and flakes easily with a fork, about 15 minutes.
  5. Using a spatula, gently transfer the fillet-topped potato rectangles and the tomatoes and olives to a serving plate, garnish with parsley, and serve with lemon wedges.