Baked Cod with Idaho® Potatoes and Peppers | Idaho Potato Commission

Ingredients

• 5 pounds of small Idaho® red or fingerling potatoes, halved
• 3 tablespoons olive oil
• ¼ teaspoon salt
• black pepper
• 1 pound cod fillet
• ½ pound chorizo, cut into bite-sized pieces
• 1 cup cherry tomatoes
• 3 bell peppers, sliced
• 1½ white onion, thinly sliced
• 1 lemon, sliced
• ⅓ cup olives (back and/or green)
• 1 clove garlic, minced
• 2 tablespoons soy sauce
• 2 tablespoons dry sherry
• 2 teaspoons sugar
• 2 tablespoons cornstarch
• ½ teaspoon smoked paprika