Instructions
Follow the steps and taste along the way.
Parboil the potatoes
Preheat the oven to 220 °C. Cut the potatoes into evenly sized pieces, put them in a saucepan, cover with water, and cook for 12–15 minutes, until they can be pierced easily with a knife but are not falling apart. Drain and leave to steam-dry for a minute.
Roast the potatoes until crisp
Spread the potatoes on a baking tray lined with baking paper. Gently press each one with the bottom of a glass to about 1.5 cm thick, then toss with 25 ml of olive oil and 1 g of salt. Bake for 23 minutes, until the undersides and edges start to brown.
Prepare the tomato mixture
Halve the tomatoes, cut the onion into thin wedges, halve the olives, and finely chop the garlic. Toss them in a bowl with the remaining 10 ml of oil, the oregano, and 1 g of salt. Finely grate the lemon zest and squeeze out the juice; set both aside for now.
Add the cod and tomatoes
Pat the fillets dry with a paper towel and arrange them on the tray among the potatoes. Season with the remaining 1 g of salt, add the black pepper, and sprinkle with the lemon zest. Arrange the tomato mixture around the fillets, not on top of them, so the fish roasts rather than steams. Bake for another 12–15 minutes; the cod is ready when opaque, flakes easily, and reaches 63 °C at its thickest point.
Finish and serve
Chop the parsley and scatter it over the baked cod and vegetables. Drizzle with the reserved lemon juice and serve immediately, while the potatoes are crisp around the edges. If any tomato juices remain on the tray, spoon them over the fish.
