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1
Heat oven to 425 degrees F. Peel onion and thinly slice.
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2
Mince garlic.
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3
Roughly chop sun-dried tomatoes, olives, and capers.
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4
Rinse basil and parsley and roughly chop leaves, discarding stems.
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5
Rinse potatoes and quarter.
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6
Rinse cod and pat dry with paper towel.
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7
On a baking sheet, toss potatoes with 1 tablespoon olive oil, half of garlic, half of parsley, salt, and black pepper.
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8
Arrange in a single layer and roast until golden brown and tender, about 20 minutes.
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9
While potatoes cook, heat 1 tablespoon olive oil in a large pan over medium heat.
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10
When oil is shimmering, add onion and cook until soft and translucent, about 5 minutes.
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11
Add sun-dried tomatoes, olives, capers, and remaining garlic and cook until garlic is golden, 1 to 2 minutes.
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12
Add white wine and red pepper flakes, if desired, and cook until reduced by half, 1 minute.
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13
Transfer sauce to a bowl and set aside.
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14
Season cod on both sides with salt and pepper.
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15
Add 1 tablespoon olive oil to pan from sauce over medium heat.
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16
When oil is shimmering, add cod and cook until golden on outside and cooked through, about 3 minutes per side.
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17
Add sauce and basil and warm through, about 1 minute.
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18
Taste and add salt and pepper as needed.
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19
Toss roasted potatoes with remaining parsley.
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20
Taste and add salt and pepper as needed.
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21
Divide cod and sauce evenly between 2 plates.
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22
Serve potatoes alongside.
