Ingredients
- 3 small lemons, thinly sliced
- 8 sprig(s) fresh thyme
- 20 pimento-stuffed green olives
- 18 small red potatoes
- 6 (about 1 1/2 pounds) cod fillets
- 2 tablespoon(s) olive oil
- 1/2 teaspoon(s) sea salt
- 1/4 teaspoon(s) Freshly ground pepper
Directions
- Preheat oven to 450 degrees F. Place lemon slices in a single layer on a large roasting or baking pan. Lay thyme sprigs over lemons and sprinkle with olives.
- Halve each potato, place in a large bowl, and fill with water to cover. Microwave until potatoes are easily pierced with a knife, about 10 minutes. Drain potatoes and scatter around edge of pan.
- Place fillets on lemon and drizzle olive oil over fish and potatoes. Season with salt and pepper. Transfer to oven, reduce temperature to 325 degrees F, and roast until fish is cooked through, about 25 minutes. Serve fish with potatoes and olives.
