Mediterranean Baked Cod with Olives and Tomatoes

One pan meals have caught my attention of late. Coming across this simple pan of vegetables, lemon tang, salty olive bite, and mellow baked cod seemed a winner to me. I leave it to you to judge. Make this meal on an evening when you don't particularly want to cook, but know you should eat something healthy.

Mediterranean Baked Cod with Olives and Tomatoes

Serves: 2

Oven: 400 degrees F

Ingredients: 

3 medium Yukon Gold potatoes, washed and sliced into bite-sized wedges

6 cloves garlic, peeled and slightly smashed

1 tbsp. olive oil, divided

ground black pepper

12 oz. cod fillet (the captain's cut is perfect)

1 tsp. smoked paprika

1/2 lemon sliced and seeded

1 tsp. lemon zest (use the other half of the lemon and save the baldie for juicing at some later date)

8 or so cherry tomatoes

1 small sweet yellow pepper, seeded, de-veined, and rough chopped

1/3 c. pitted black olives (good quality deli olives packed in oil)

3 anchovy fillets, chopped

Optional: chopped parsley or basil for garnish

Making the Dish:

1. Toss the potato wedges and garlic in 2 tsp. olive oil and place on a rimmed baking pan. Roast for 20 minutes and then toss to brown other sides.

2. While the potatoes and garlic begin roasting, rub the cod fillet with some olive oil and dust it with the paprika and lemon zest. Set aside.

3. Prep the sweet pepper, anchovies, and toss together with the other 1 tsp olive oil. 

4. Remove the roasting pan from the oven and toss the peppers and anchovies with the potatoes and garlic. Nestle the tomatoes in amongst everything, sprinkle the olives on and around. Nestle in the slices of lemon and leave a couple atop the veggie mound. Lay the cod fillet atop the lemon slices and return the pan to the oven for about 15 minutes or until the cod is perfectly done. 

5. Sprinkle with some Kosher salt and black pepper. Garnish with herbs, if you like and serve with a salad or side vegetable and a crisp very cold white wine.