Roasted Cod with Potatoes and Olives - Martha Stewart


2 lbs red new potatoes, scrubbed and quartered

1/2 teaspoon crushed dried rosemary

Coarse salt and ground pepper

1 pint cherry or grape tomatoes, whole or halved

Lemon wedges, for serving (optional)

4 cloves garlic, halved lengthwise

1 tablespoon plus 1 teaspoon olive oil

4 cod fillets (6 to 8 ounces each)

1/2 cup pitted Kalamata olives


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