Herb-Baked Cod with Tomatoes, Olives and Sweet Potatoes

By Sprig Originals ✓ · cooked up in Sprig

A one-pan Greek taverna classic: sweet potato coins and onions roast in olive oil until tender, then thick cod fillets go on top with garlicky tomatoes, kalamata olives and a shower of oregano, dill and lemon. The fish steams above the vegetables and everything ends up napped in a bright, herby tomato-olive oil pan sauce — no dairy, no grains, nothing to fuss over.

Ingredients

• 1 1/4 lb sweet potatoes, peeled and sliced into 1/4-inch coins
• 1 large yellow onion, halved and thinly sliced
• 5 tbsp extra-virgin olive oil, divided
• 1 1/2 tsp dried oregano, divided
• 1 tsp fine sea salt, divided
• 1/2 tsp freshly ground black pepper, divided

• 1 pint cherry tomatoes, halved
• 1 cup canned crushed tomatoes
• 5 cloves garlic, thinly sliced
• 1/2 cup pitted kalamata olives, halved
• 1 tbsp capers, drained
• 1/4 tsp crushed red pepper flakes

• 1 1/2 lb skinless cod fillets, cut into 4 thick portions
• 1 whole lemon, half juiced and half cut into wedges
• 1/3 cup chopped fresh flat-leaf parsley
• 3 tbsp chopped fresh dill

Instructions

1. Heat the oven to 425°F. In a 9x13-inch baking dish, toss the sweet potato coins and sliced onion with 3 tablespoons olive oil, 1 teaspoon dried oregano, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Spread into an even layer.
2. Roast uncovered for 20 minutes, stirring once at the 12-minute mark, until the sweet potatoes are just tender at the edges and the onions are golden in spots.
3. While the vegetables roast, stir together the cherry tomatoes, crushed tomatoes, sliced garlic, olives, capers, red pepper flakes, 1 tablespoon olive oil and 1/4 teaspoon salt in a bowl.
4. Pat the cod very dry and season all over with the remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon dried oregano.
5. Pull the dish from the oven, stir the vegetables, and nestle the cod portions on top, spacing them evenly. Spoon the tomato-olive mixture over and around the fish, letting some tomatoes tumble into the vegetables. Drizzle the remaining 1 tablespoon olive oil over the fish.
6. Return to the oven and bake 14 to 18 minutes, until the cod flakes easily with a fork and registers 130 to 135°F at the thickest point. Thinner fillets may be done at 12 minutes, so check early.
7. Squeeze the juice of the lemon half evenly over everything, then scatter the parsley and dill across the top. Let rest 5 minutes so the pan juices thicken slightly, then serve straight from the dish with lemon wedges and plenty of the tomato-olive oil spooned over each portion.

Chef's tips

Nutrition (per serving, estimated)

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