Roast Cod with Artichokes

1. 1

   Preheat the oven to 450 degrees F. Combine the potato slices, artichokes, olives, rosemary, 2 tablespoons olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl.

2. 2

   Spread the mixture evenly on a parchment-lined baking sheet; bake until the vegetables are tender and lightly browned, about 20 minutes.

3. 3

   Brush the fish with 1 tablespoon olive oil and season with 1 teaspoon salt and a few grinds of pepper.

4. 4

   Remove the baking sheet from the oven and set the fish on top of the vegetables.

5. 5

   Return to the oven and continue baking until the fish is opaque and the vegetables are golden brown, about 10 minutes.

6. 6

   Drizzle the fish with the lemon juice and the remaining 1 tablespoon olive oil.

7. 7

   Sprinkle with the parsley and serve with lemon wedges.

8. 8

   Per serving: Calories 373; Fat 17 g (Saturated 2 g); Cholesterol 52 mg; Sodium 1,219 mg; Carbohydrate 24 g; Fiber 5 g; Protein 30 g

9. 9

   Photograph by Justin Walker

* Per serving · 4 servings · Values may vary.