Roast Cod with Artichokes
Ingredients
- 1 pound Yukon gold potatoes, thinly sliced
- 1 9-ounce box frozen artichoke hearts, thawed
- 1/2 cup pitted kalamata olives
- 1 tablespoon fresh rosemary leaves
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 4 6-ounce cod fillets
- Juice of 1/2 lemon, plus wedges for serving
- 1 tablespoon chopped fresh parsley
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