Mediterranean · easy
Sheet Pan Cod with Potatoes and Olives
Flaky cod over lemony roasted potatoes with kalamata olives, capers, and cherry tomatoes.
- 47 min
- Total
- 4
- Serves
- $19.00
- Est. cost
- 420
- Cal/serving
Dietary, as tagged
- Gluten-free
- Dairy-free
- Paleo
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Cod Fillets1 1/2 lbs
- Baby Potatoes1 lb, halved
- Cherry Tomatoes1 cup
- Kalamata Olives1/2 cup
- Capers2 tbsp
- Garlic3 cloves, sliced
- Lemon1 large
- Olive Oil3 tbsp
- Fresh Thyme3 sprigs
Method
- 01
Preheat oven to 425F. Toss halved potatoes with 2 tbsp olive oil, garlic, thyme, salt, and pepper. Roast 20 minutes until golden.
- 02
Push potatoes to the sides. Add cherry tomatoes, olives, and capers to the pan.
- 03
Season cod with salt, pepper, and remaining olive oil. Nestle cod fillets in the center.
- 04
Roast 12-15 minutes until cod flakes easily. Squeeze lemon over everything before serving.
- 420
- Calories
- 38g
- Protein
- 32g
- Carbs
- 16g
- Fat
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