Ingredients
- 1 pound small Yukon gold potatoes, sliced about inch thick
- 1 small onion, sliced
- 1 clove garlic, minced
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon red pepper flakes
- Kosher salt
- 4 skinless center-cut wild cod fillets (about 6 ounces each)
- 1/4 teaspoon finely grated lemon zest, plus 2 tablespoons lemon juice
- Freshly ground pepper
- 1 teaspoon chopped fresh thyme
- 1/4 cup pitted kalamata olives, coarsely chopped
- 1 15-ounce can cherry tomatoes
- 2 tablespoons unsalted butter, at room temperature
- 1 tablespoon chopped fresh chives
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