Inspiration for this One Pan Mediterranean Cod came from a Food Network recipe for cod roasted en papillote – aka roasted in parchment paper pouches.  I made the pouches for a small dinner party recently, and while I loved the flavors of the dish – I felt the pouches were clumsy, time consuming and as my husband put it “awkward” when it came to wanting seconds.  He felt it was awkward if you wanted a little bit more fish or potato since you’d have to open an entirely new pouch.  And then once you’ve opened it, you were faced with having to finish the whole second pouch! Can you pouch poach or put a half eaten pouch back on the serving dish?  It brought up a lot of questions about pouch etiquette between us.  I also don’t think I’ve ever used the word pouch so many times before in my life.

While his feedback made me chuckle, I did realize he was correct.  And set about creating a one pot dish that embodied similar Mediterranean flavors without the hassle or awkwardness of pouch (un)folding.

The result? An easy to prepare (chop, mix and dump!) fish dish filled with flavor.  Plus the colors are beautiful, especially set against my white china.  A feast for the eyes and the belly.  Plus, clean up is a snap….one pot to clean! One pot meals for the win today and forever.

One Pan Mediterranean Cod
Serves 4

3/4 lb Fingerling or Baby Yukon Gold Potatoes, cut into 1/2 inch rounds
1 lb Cherry Tomatoes, halved
1/2 cup Kalamata Olives, halved
1/2 cup Marinated Artichoke Hearts, halved
1 small Red Onion, 1/2 inch diced
1 clove Garlic, minced
3 tbsp Extra Virgin Olive Oil
1/4 tsp Red Pepper Flakes
1 tbsp Fresh Thyme leaves
1 tsp lemon zest
1/2 tsp ground black pepper
4 skinless center-cut wild cod fillets (about 6 ounces each) **see note below**
2 T Lemon Juice
Salt and Pepper

Preheat oven to 425.

In a large bowl, combine potatoes, cherry tomatoes, olives, artichoke hearts, red onion, garlic, red pepper flakes, thyme, and lemon zest. Stir to mix.  Add olive oil and ground pepper then toss to coat.  Transfer to a 9×13 baking dish and cover tightly with foil. Bake for 20 minutes.

Remove from oven and uncover.  Place cod on top of potato mixture and season with salt, pepper and lemon juice. Cover with foil again and place back in the oven.  Bake for 20-25 minutes, or until fish is opaque throughout and potatoes are tender.

**NOTE: Cooking for 2 or 3? That’s okay! The fish servings can be adjusted – make 1 or 4 or more cod fillets! If it fits, it bakes**