Ingredients:

  • 1.5 lbs (680g) Yukon Gold potatoes, scrubbed and cut into 1-inch (2.5cm) cubes
  • 1 pint (2 cups or 300g) cherry tomatoes, halved
  • 1/2 cup (75g) Kalamata olives, pitted and halved
  • 1 red onion, thinly sliced
  • 4 cloves garlic, minced (approx. 1 tablespoon)
  • 2 tablespoons olive oil, extra virgin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper to taste
  • 4 (6 oz or 170g each) white fish fillets (cod, sea bass, or haddock work well), skin on or off
  • 2 tablespoons olive oil, extra virgin
  • 1 lemon, thinly sliced
  • 1/4 cup (10g) fresh parsley, chopped
  • 1/4 cup (10g) fresh dill, chopped
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). In the skillet/baking dish, combine potatoes, cherry tomatoes, olives, red onion, and minced garlic.
  2. Drizzle the vegetables with 2 tablespoons olive oil. Season with oregano, thyme, salt, and pepper. Toss to coat evenly.
  3. Spread the vegetables in a single layer. Bake for 20 minutes, or until the potatoes are almost tender.
  4. While the vegetables are roasting, pat the fish fillets dry with paper towels. Drizzle with 2 tablespoons olive oil, and season with salt and pepper.
  5. Remove the skillet from the oven. Arrange the fish fillets amongst the partially cooked vegetables. Tuck lemon slices around and between the fish.
  6. Return the skillet to the oven and bake for another 10-15 minutes, or until the fish is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
  7. Remove from oven and sprinkle with fresh parsley and dill. Serve immediately.