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1. Heat the oven to 220°C (425°F). Halve the baby potatoes and toss on a large rimmed baking sheet with half the olive oil, half the kosher salt and the black pepper. Roast for 15 minutes.
600 g Baby potatoes,
2 tbsp Extra virgin olive oil,
0.8 tsp Kosher salt,
0.5 tsp Black pepper
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2. Meanwhile, halve the cherry tomatoes, slice the garlic and roughly chop the Kalamata olives. Zest the lemon, then cut it in half and juice one half, reserving the other half for serving as wedges.
300 g Cherry tomatoes,
0.5 cup Kalamata olives, pitted,
2 clove Garlic,
1 piece Lemon
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3. Pat the cod fillets dry and rub with the smoked paprika, the remaining kosher salt and 1 tbsp of the olive oil. Push the potatoes to the sides of the baking sheet and nestle the cod in the center. Bake for 10 to 12 minutes, until the cod is opaque and flakes easily with a fork.
1 tbsp Extra virgin olive oil,
0.8 tsp Kosher salt,
4 piece Cod fillets,
0.5 tsp Smoked paprika
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4. While the cod bakes, warm the remaining olive oil in a skillet over medium heat. Add the garlic and cook for 30 seconds until fragrant, then add the cherry tomatoes and dried oregano and cook for 3 to 4 minutes until the tomatoes just begin to soften.
1 tbsp Extra virgin olive oil,
300 g Cherry tomatoes,
2 clove Garlic,
1 tsp Dried oregano
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5. Remove the skillet from the heat and stir in the olives, capers, red wine vinegar, lemon zest and lemon juice. Taste and adjust the seasoning.
0.5 cup Kalamata olives, pitted,
1 tbsp Capers,
1 piece Lemon,
1 tbsp Red wine vinegar
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6. Divide the cod and potatoes among plates, spoon the warm relish over the fish, and garnish with fresh parsley and the remaining lemon wedges.
1 piece Lemon,
2 tbsp Fresh parsley (garnish)
