This recipe originally appeared in my cookbook, Fresh from the Farm: A Year of Recipes and Stories. Many folks told me it was one of their favorite recipes in the book, and I think that’s because it’s got it all – the fish stays moist but has a nice crunchy topping, the vegetables roast in the same pan – and a bite of the two together is heavenly.

I developed this recipe using cod, but you could try it with striped bass or halibut. A few years ago, I also adapted a sheet-pan version of it using fluke. The cod I prefer for this is the "loin" cut instead of the cod filet. Cod loins are cut from the thickest part of the cod filet and because they are meatier, they tend to stay juicier. But you can use cod filets, too. (And to confuse matters further, sometimes cod loins are just called cod filets. Just look for a thick piece!). Adjust your final cooking time down a bit if using filet rather than loin.

Susie Middleton

To save time when putting this together, heat the oven, prep the veggies, and get them roasting while you prep the rest of the recipe. Tip: I like to use an English muffin, whizzed in the food processor or coffee grinder, to make fresh bread crumbs. But you can use any coarse fresh bread crumb for the best texture.

 

Serves 4

  • 8 ounces small fingerling or baby red potatoes, cut in half lengthwise
  • 1/2 medium red or orange bell pepper, cut into 1-inch pieces
  • 1 small or medium onion, cut into 1-inch pieces
  • 10 to 12 pitted Kalamata olives, cut in half
  • 3 tablespoons plus 2 teaspoons extra virgin olive oil
  • 1 tablespoon plus 1 teaspoon coarsely chopped fresh thyme leaves
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon honey
  • Kosher salt
  • Crushed red pepper
  • 6 ounces cherry or grape tomatoes (about 20), cut in half
  • 3/4 cup fresh breadcrumbs
  • 1/4 cup coarsely grated Parmigiano Regianno
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 ½ pounds cod (If you like or to fit in pan, you can pre-cut the cod into smaller, serving-size pieces before roasting)

 

1. Heat the oven to 425°. Combine the potatoes, peppers, onions, olives, 3 tablespoons olive oil, 1 tablespoon thyme, balsamic vinegar, honey, 3/4 teaspoon salt, and crushed red pepper flakes in a mixing bowl and toss well. Spread in one layer in a 9 x 13-inch baking pan. Roast for 25 minutes. Reserve the bowl that the veggies were in and add the cherry tomatoes, 1 teaspoon oil, 1/2 teaspoon thyme, and a pinch of salt to it. Toss well.

2. In a small bowl, combine the breadcrumbs, Parmigiano, 1 teaspoon olive oil, 1/2 teaspoon thyme, and a big pinch of salt. In another small bowl, stir together the mayonnaise and mustard.

3. Arrange the fish on a plastic cutting board and season well with salt. Spread the mayo-mustard mixture over the top of the fish and along the sides. (Alternatively, you can wait to spread the mixture until you have the fish in the pan.)

4. Add the cherry tomatoes to the pan of roasted vegetables and stir to combine. Push the veggies to the edges of the pan to make room for the fish. Nestle the fish amongst the veggies, (brush on the mayo-mustard if you haven’t already), then pat the breadcrumb mixture on the top of the fish pieces. (You can pat a little on the sides, too.)

5. Return the pan to the oven and roast for 18 to 20 minutes more, until the potatoes are tender and the crust on the fish is golden.

6. To serve, cut the fish into serving pieces with a metal spatula (if you didn't cut before roasting). Arrange the fish on four warm plates. Spoon the veggies, along with any pan juices, around the fish. Serve right away.