Roasted Cod with Potatoes and Olives | PBS Food

Roasted Cod with Potatoes and Olives | PBS Food

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Ingredients

  • 2 lbs. red new potatoes scrubbed and quartered
  • 4 cloves garlic halved lengthwise
  • 1/2 teaspoon crushed dried rosemary
  • 1 tablespoon plus 1 teaspoon olive oil
  • Coarse salt and ground pepper
  • 4 cod fillets (6 to 8 ounces each)
  • 1 pint cherry or grape tomatoes whole or halved
  • 1/2 cup pitted Kalamata olives
  • Lemon wedges for serving (optional)

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