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One-Pan Cod and Potatoes with Olive Gremolata

An easy weeknight dinner involving some fish, potatoes, and olives.


  • 3 cups pee-wee potatoes
  • 5 - 6 cloves garlic, smashed and skinned
  • 1/4 cup olive oil, plus more for the fish and gremolata
  • Kosher salt and freshly ground black pepper
  • 1 Tbs smoked paprika
  • 1 tsp crushed cumin seeds
  • 1 cup green olives (preferably Cerignola), pitted
  • 1 lemon, zested and juiced
  • 1 Tbs capers
  • 1/2 cup chopped parsley
  • 2 filets cod Other fish would probably work here. You're just broiling it on top of potatoes.


  • Heat the oven to 425. Place the potatoes and garlic in a cast iron skillet and toss with the olive oil, a big pinch of salt (about a tablespoon), freshly ground black pepper, and the spices. Place in the oven and roast, stirring occasionally, until the potatoes are wrinkled, the garlic is golden, and a knife pierces a potato easily. (Sometimes this takes longer, like an hour or so.)
  • While the potatoes roast, make the gremolata. Stir together the olives, the lemon zest, juice, capers, and parsley. Stir in olive oil (about 1/4 cup.) Taste and adjust with more lemon juice.
  • To finish, lay the cod filets on top of the potatoes. Drizzle with a little more olive oil, sprinkle with salt and pepper, and place under the broiler and cook until the internal temperature reaches 145.
  • To serve, spoon lift the cod on to plates, spoon the potatoes on the side, and top the fish with the gremolata. Eat right away.