Ingredients
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1 pound baby potatoes, halved
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12 ounces precut broccoli florets
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4 tablespoons extra-virgin olive oil, divided
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½ teaspoon kosher salt, divided
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1 pound skin-on black cod (see Tip)
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¼ teaspoon ground pepper
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2 tablespoons capers, rinsed and patted dry
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2 tablespoons lemon juice
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1 tablespoon Dijon mustard
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1 clove garlic, minced
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1 tablespoon chopped fresh thyme or 1/4 teaspoon dried
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3 tablespoons shredded Parmesan cheese
Directions
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Preheat oven to 450degrees F. Coat a rimmed baking sheet with cooking spray.
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Toss potatoes and broccoli with 1 tablespoon oil and 1/4 teaspoon salt in a large bowl. Transfer to the prepared baking sheet. Cook, stirring once, until tender, 20 to 25 minutes.
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Meanwhile, pat cod dry and cut into 4 portions. Season with the remaining 1/4 teaspoon salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add capers and cook until golden brown, 1 to 2 minutes. Using a slotted spoon, transfer the capers to a paper towel, leaving the oil in the pan. Place the cod skin-side down in the pan. Cook, undisturbed, for 5 minutes. Flip and cook until the fish flakes easily with a fork, 3 to 4 minutes more.
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Combine the remaining 2 tablespoons oil, lemon juice, mustard and garlic in a small bowl.
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Toss the potatoes and broccoli with thyme. Serve the vegetables and cod drizzled with the lemon vinaigrette and garnished with the capers and Parmesan.
