DP Roasted Cod with Potatoes, Tomatoes and Olives

 

1½ pounds Yukon gold potatoes, cut into 3mm (1/8-inch) thick slices

3 T. olive oil, plus extra for drizzling

1 tsp. fresh thyme leaves

salt and pepper

1 heaping cup cherry tomatoes halved

4 6 oz skinless cod fillets*, about 2.5 cm (1″) thick

½ cup Kalamata olives, pitted

3 garlic cloves, minced

*You can substitute any thick, white flaky fish, such as halibut or mahi mahi.

 

Preheat the oven to 450°F, with a rack in the middle position. Spread the potatoes in a shallow 2.8 L (3 quart) baking or gratin dish (preferably a metal one), sprinkle with the oil and thyme, and season with salt and pepper. Toss and separate the slices until they’re evenly coated, then spread them evenly in the dish. Bake until just tender, about 30 minutes. Scatter the tomatoes evenly over the potatoes, top with the fillets skinned-side down (spacing them out), then scatter the olives and garlic around the fillets. Lightly drizzle everything with oil and season with salt and pepper. Roast until the fillets are just cooked through, 10 to 12 minutes. Transfer portions to plates, cutting into and scraping under the potato mixture with a spatula.