Ingredients
Method
Preheat oven to 450°F. Lightly coat a large baking dish with olive oil. Use an 11×8 or 15×10 pan for four fillets.
Add potatoes, cherry tomatoes, onion or shallot, olives, capers, artichokes, garlic, oregano, salt, pepper, and olive oil to the pan. Toss well. Spread in one layer.
Roast vegetables for about 20 minutes until potatoes soften and edges turn golden. Tomatoes should slump and release juice.
Lower oven to 410°F. Push vegetables to the sides. Lay lemon slices in the center. Pat cod dry, season with salt and pepper, and place on top.
Bake 12 to 15 minutes until fish flakes with a fork. Add a splash of white wine if the pan looks dry.
Mix parsley, lemon zest, a little olive oil, garlic, and red pepper flakes in a bowl.
Spoon pan juices over the fish. Scatter gremolata on top. Taste and adjust seasoning. Serve hot.
Notes
Slice potatoes evenly so they cook on time.
Pat fish dry to keep flakes firm.
Crowding the pan traps steam, so use enough space.
Fresh lemon zest at the end keeps flavor bright.
Serve straight from the pan with crusty bread.
Pat fish dry to keep flakes firm.
Crowding the pan traps steam, so use enough space.
Fresh lemon zest at the end keeps flavor bright.
Serve straight from the pan with crusty bread.