Name: Greek-Style Cod with Potatoes and Olives
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 4 cod fillets (6 oz each); 2 pounds small potatoes (halved); 1 large onion (sliced); 1/2 cup Kalamata olives (pitted); 1/4 cup extra virgin olive oil; 1 can (14.5 oz diced tomatoes, drained); 3 cloves garlic (minced); 2 tablespoons fresh lemon juice; 1 tablespoon dried oregano; 1 teaspoon dried rosemary; 1/2 teaspoon sea salt; 1/4 teaspoon black pepper; 1/4 cup fresh dill (chopped); 4 oz feta cheese (crumbled)

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Greek-Style Cod with Potatoes and Olives

Print Recipe

Prep Time 20

Cook Time 35

Total Time 55

Servings

Ingredients

4 cod fillets 6 oz each
2 pounds small potatoes halved
1 large onion sliced
1/2 cup Kalamata olives pitted
1/4 cup extra virgin olive oil
1 can 14.5 oz diced tomatoes, drained
3 cloves garlic minced
2 tablespoons fresh lemon juice
1 tablespoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 cup fresh dill chopped
4 oz feta cheese crumbled

Instructions

Preheat the oven to 400°F and lightly oil a large sheet pan. Toss the halved potatoes with 2 tablespoons of olive oil, half the salt, and half the pepper. Arrange them cut-side down on the sheet pan and roast for 15 minutes.
Meanwhile, in a bowl, combine the sliced onion, diced tomatoes, garlic, oregano, rosemary, and remaining olive oil. After the potatoes have roasted for 15 minutes, add the onion mixture to the pan, stirring gently to combine with the potatoes.
Season the cod fillets with the remaining salt and pepper, then nestle them among the vegetables. Scatter the olives around the pan and drizzle everything with lemon juice. Continue roasting for 15-20 minutes, until the cod flakes easily and the potatoes are golden and tender.
Remove from the oven and immediately sprinkle with fresh dill and crumbled feta cheese. The residual heat will slightly soften the cheese while the herbs add a fresh, bright finish to this rustic Mediterranean meal.