Baked cod with Capers and Olives with Roasted Potatoes

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Yields4 Servings

 1.50 lbs Fresh Cod
 5 Medium sizes potatoes
 2 Garlic Gloves
 4 tbsp Olive Oil
 Pitted kalamata olives
 Salt&Pepper to taste
 2 tsp Capers

1

Peel and cut the potatoes, place in a bowl with the garlic, 24 Tbs. olive oil, rosemary and salt and pepper. Toss to coat them uniformly.

2

Place the potatoes in a baking sheet and cook in the preheated ovens (around 350 degrees F) for around 30 minutes, turning them once or twice.

3

Remove the baking sheet from the oven, move the potatoes around to make space for the fish. Add the fish, olives, capers and 2 Tbs. of olive oil.

4

Cook for 12/18 more minutes, until the fish is opaque and flakes easily (internal temperature of 145 degrees F.)

5

Serve with lemon wedges or raw olive oil to taste.
Enjoy!

Ingredients

 1.50 lbs Fresh Cod
 5 Medium sizes potatoes
 2 Garlic Gloves
 4 tbsp Olive Oil
 Pitted kalamata olives
 Salt&Pepper to taste
 2 tsp Capers

Directions

1

Peel and cut the potatoes, place in a bowl with the garlic, 24 Tbs. olive oil, rosemary and salt and pepper. Toss to coat them uniformly.

2

Place the potatoes in a baking sheet and cook in the preheated ovens (around 350 degrees F) for around 30 minutes, turning them once or twice.

3

Remove the baking sheet from the oven, move the potatoes around to make space for the fish. Add the fish, olives, capers and 2 Tbs. of olive oil.

4

Cook for 12/18 more minutes, until the fish is opaque and flakes easily (internal temperature of 145 degrees F.)

5

Serve with lemon wedges or raw olive oil to taste.
Enjoy!

Baked cod with Capers and Olives with Roasted Potatoes