The combination of potatoes, peppers and onions is the ideal compliment to mild-flavored cod. If you like, add a dollop of pesto after baking.
Preheat oven to 400°F. Oil a baking sheet with 3 tablespoons of the olive oil. Arrange the potato slices in a single layer and sprinkle with salt and pepper. Sprinkle the onions, peppers and tomatoes evenly over the potato slices and season with salt and pepper.
Pat the fish fillets dry and season all over with salt and pepper. Arrange them over the center of the vegetables. Drizzle with the remaining tablespoon of olive oil and arrange the rosemary sprigs around them, if using.
Roast until the potatoes are fork tender and the fish is opaque and flakes easily, about 25 minutes.
To serve, use a wide metal spatula to scoop up a portion of the vegetables onto the center of a plate. Top with a fish fillet and sprinkle with the coarse sea salt, if using.
If using thawed or fresh fish filets, cook the vegetables for 15 minutes. Then, place the filets on top of the vegetables for the last 10 minutes of cooking time until cooked through.
Copyright 2021 Lynne Curry