Ingredients:

  • 5 lbs Baby Potatoes (halved or quartered)
  • 3 tbsp Extra Virgin Olive Oil (separated)
  • 1/2 tsp Kosher Salt (separated)
  • 1 bunch Asparagus Spears (trimmed)
  • 1 cup Cherry or Grape Tomatoes
  • 4 Thick Cod Fillets (approx. 6 oz each)
  • 1/4 cup Extra Virgin Olive Oil
  • 2 tbsp Fresh Lemon Juice
  • 1 tsp Lemon Zest
  • 4 cloves Garlic (minced finely)
  • 1 tsp Dried Oregano
  • 1/2 tsp Dried Thyme
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 2 tbsp Fresh Parsley (roughly chopped)
  • 4 Lemon Wedges (For serving)

Instructions:

  1. Preheat Oven & Prep Pan: Preheat your oven to 400°F (200°C). Line the sheet pan with parchment paper.
  2. Prep Potatoes: In a large bowl, toss the halved potatoes with 3 tablespoons (45 ml) of olive oil and 1/2 teaspoon (3 g) of salt.
  3. Start Roasting: Spread the potatoes in a single, even layer on one half of the prepared sheet pan. Place the pan in the preheated oven and roast for 15 minutes.
  4. Prepare Dressing: While the potatoes roast, whisk together the remaining olive oil (1/4 cup), lemon juice, lemon zest, minced garlic, oregano, thyme, remaining salt, and pepper in a small bowl.
  5. Season Fish: Pat the cod fillets thoroughly dry (this prevents steaming). Place the cod on a separate plate and brush generously with half of the lemon-herb dressing. Set aside.
  6. Prep Remaining Veg: In the same large bowl used for the potatoes, toss the asparagus and cherry tomatoes with the remaining half of the lemon-herb dressing.
  7. Add Remaining Ingredients: Carefully remove the sheet pan from the oven. Push the partially roasted potatoes to one side. Add the seasoned asparagus and tomatoes to the empty half of the pan, spreading them into a single layer.
  8. Place Cod: Lay the four seasoned cod fillets directly onto the vegetables, ensuring they are not overlapping.
  9. Finish Roasting: Return the sheet pan to the oven and roast for an additional 12 to 15 minutes.
  10. Check Doneness: The fish is done when it is opaque throughout and flakes easily with a fork. The internal temperature should register 145°F (63°C). The potatoes should be fork-tender.
  11. Garnish and Serve: Carefully transfer the cod, vegetables, and potatoes to serving plates. Drizzle any remaining pan juices over the top. Garnish generously with fresh chopped parsley and serve immediately with lemon wedges.