Roasted Cod with Potatoes and Olives
1 pound red new potatoes, scrubbed and quartered
4 cloves garlic, halved lengthwise
1 bunch asparagus, cut into pieces or broccoli cut into florets
1/2 teaspoon chopped rosemary (or dry)
1 tablespoon plus 1 teaspoon olive oil
Coarse salt and ground pepper
4 cod fillets (6 to 8 ounces each)
1-pint cherry or grape tomatoes, whole or halved
1/2 cup pitted Kalamata olives
Lemon wedges, for serving (optional)
Preheat oven to 450 degrees. On a large rimmed baking sheet, toss potatoes with garlic, rosemary, and 1 tablespoon oil; season generously with salt and pepper. Arrange potatoes in a single layer, cut side down. Bake, tossing potatoes once, until beginning to brown, about 20 minutes.
Meanwhile, rub fillets with remaining teaspoon oil; season all sides with salt and pepper.
Remove the baking sheet from the oven. To the pan, add the asparagus or broccoli. Evenly spread everything out; roast for another 20 minutes.
Add tomatoes and olives to potatoes; stir to combine. Push vegetable mixture to one side; place fillets flat on the baking sheet, next to vegetables. Return to oven, and roast until fish is cooked through and potatoes are brown and tender, 15 to 20 minutes. Transfer fish and vegetables to a serving platter. Serve immediately, with lemon wedges if desired.