Roast Cod with Artichokes

Directions

1. 1
   Preheat the oven to 450 degrees F. Combine the potato slices, artichokes, olives, rosemary, 2 tablespoons olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl.
2. 2
   Spread the mixture evenly on a parchment-lined baking sheet; bake until the vegetables are tender and lightly browned, about 20 minutes.
3. 3
   Brush the fish with 1 tablespoon olive oil and season with 1 teaspoon salt and a few grinds of pepper.
4. 4
   Remove the baking sheet from the oven and set the fish on top of the vegetables.
5. 5
   Return to the oven and continue baking until the fish is opaque and the vegetables are golden brown, about 10 minutes.
6. 6
   Drizzle the fish with the lemon juice and the remaining 1 tablespoon olive oil.
7. 7
   Sprinkle with the parsley and serve with lemon wedges.
8. 8
   Per serving: Calories 373; Fat 17 g (Saturated 2 g); Cholesterol 52 mg; Sodium 1,219 mg; Carbohydrate 24 g; Fiber 5 g; Protein 30 g
9. 9
   Photograph by Justin Walker