Roast Cod with Artichokes

By rbotzl01

Food Network Magazine, Volume 6, Number 10 (December 2013), pg 122.

Per serving: Calories 373; Fat 17 g (Saturated 2 g); Cholesterol 52 mg; Sodium 1219 mg; Carbohydrates 24 g; Fiber 5 g; Protein 30 g.

Ingredients

• 1 lb Yukon Gold potatoes, thinly sliced
• 1 9-ounce box frozen artichoke hearts, thawed
• 1/2 c pitted kalamata olives
• 1 tbsp fresh rosemary leaves
• 1/4 c extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 4 6-ounce cod fillets
• Juice of 1/2 lemon, plus wedges for serving
• 1 tbsp chopped fresh parsley

Details

Servings 4
Preparation time 10mins
Cooking time 40mins

Preparation

Step 1

Preheat the oven to 450 degrees. Combine the potato slices, artichokes, olives, rosemary,2 tablespoons olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Spread the mixture evenly on a parchment-lined baking sheet; bake until the vegetables are tender and lightly browned, about 20 minutes.

Brush the fish with1 tablespoon olive oil and season with 1 teaspoon salt and a few grinds of pepper. Remove the baking sheet fromthe oven and set the fish on top of the vegetables. Return to the oven and continue baking until the fish is opaque and the vegetables are golden brown, about 10 minutes.

Drizzle the fish with the lemon juice and the remaining 1 tablespoon olive oil. Sprinkle with the parsley and serve with lemon wedges.