Sheet Pan Cod with Sweet Potatoes and Olives | Willy Street Co-op
Ingredients
- 1 pound sweet potatoes, sliced ⅓ inch thick
- 1/2 cup Kalamata olives, halved
- 1 15-ounce can of artichoke hearts, drained and rinsed
- 1 tablespoon fresh rosemary, chopped
- 2 teaspoons fresh lemon zest
- 1/4 cup extra virgin olive oil, divided
- 3/4 teaspoon salt, divided
- 4 6-ounce cod fillets
- 1 tablespoon fresh lemon juice
- 1/4 cup fresh parsley, chopped
- Black pepper
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