1 Tbsp Flying Olive Harissa, Garlic, Chipotle, Cayenne Red Chili, a Single Varietal of Choice, or a Combination. (We like equal parts of Harissa and Garlic - just a tiny bit spicy)
½ tsp ground cumin
½ tsp paprika
½ tsp ground ginger
½ tsp salt
¼ tsp black pepper
Pinch of ground cinnamon
1 pound small red potatoes, scrubbed and thinly sliced
2 cloves garlic, minced
4 (6 oz) pieces of cod or other mild white-fleshed fish fillets
4 plum tomatoes, each cut into 8 wedges
1 tsp grated lemon zest
Lemon wedges, if desired
2 Tbsp chopped fresh Italian parsley for garnish
Preheat the oven to 400 F. Place a small about of the Flying Olive Extra Virgin Olive Oil of Choice on a paper napkin and coat a large roasting pan.
Combine the cumin, paprika, ginger, salt, pepper, and cinnamon in a small bowl.
Combine the sliced potatoes, 1 ¼ tsp of the spice mixture, the remaining Flying Olive Extra Virgin Olive Oil of Choice, and garlic in a large zip-lock bag. Close the bag and shake the potatoes until they are evenly coated. Place the potatoes on the prepared pan and spread them out evenly. Roast, flipping the potatoes once, until they are almost tender, about 15 minutes.
Sprinkle the fish with the remaining spice mixture.
When the potatoes are done cooking, add the tomatoes to them and toss. Push the veggies to one side of the pan and place the fish in the middle. Sprinkle the fish with lemon zest. Roast the fish until it is just opaque in the center, about 10 minutes or longer depending on the thickness of the fish. Remove the fish from the pan, divide it and the veggies and divide them on each plate. Place a lemon wedge or two on each plate, if desired. Sprinkle with the parsley and serve.
Inspired by a recipe in Weight Watchers™ One Pot Cookbook, John Wiley & Sons, Inc., 2012.
Submitted by Barb L.