Greek-Style Cod & Lemon Potatoes

Method

1. 1

   Prep the vegetables

   On a cutting board, cut the potato into 2 cm chunks, halve the cherry tomato and olive, juice the lemon, portion the cod fillet, and chop the parsley.
2. 2

   Start the potatoes

   Toss the potato in a mixing bowl with half the olive oil, oregano, 1/2 tsp salt, and a few grinds of black pepper. Spread on a baking sheet and roast at 220°C.

   30 min

   Tip: Cut the potato into similarly sized chunks so they roast at the same pace.

3. 3

   Add tomato and olives

   Stir the cherry tomato and olive around the potato on the baking sheet, then roast at 220°C.

   12 min
4. 4

   Bake the cod

   Nestle the cod fillet among the vegetables on the baking sheet. Drizzle with the remaining olive oil and lemon juice, season with 1/4 tsp salt and a few grinds of black pepper, and bake at 220°C.

   12 min

   Tip: Check the thinnest piece early; remove it first if the portions are uneven.

5. 5

   Taste and serve

   Scatter the parsley over the baking sheet, taste the vegetables and pan juices, and adjust with salt and black pepper. Serve the cod with the potatoes and vegetables.