Roasted Alaskan Cod with Olive, Lemon & Potato Salad

Ingredients

• 4 Vital Choice Alaskan cod fillets (6 ounces each)
• 3 medium Yukon Gold potatoes
• 1/4 cup Vital Choice organic extra virgin olive oil
• 1 tablespoon chopped garlic
• 1 tablespoon chopped onion
• 2 Tablespoons sherry vinegar (or Vital Choice red balsamic vinegar)
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• Zest of 1 lemon
• 8 green olives (cerignola or Lucques preferably), slivered, pits removed
• 10 pitted Nicoise olives, slivered, pits removed
• 1 tablespoon fresh marjoram, chopped rough
• 1 tablespoon fresh Italian parsley, chopped rough
• Salt and Pepper, to taste

Instructions

1. Pre-heat oven to 425°F. 
2. Peel the potatoes and place them in a saucepot; cover with cold water. Boil for 5 minutes, turn off the heat and cool 10 minutes.
3. Remove potatoes from liquid. Cut into 1/3-inch to 1/2-inch thick slices. Place potatoes on a spray-coated or oiled baking pan. Bake 10 minutes, or until cooked.
4. In a large pan, simmer the garlic and onion in olive oil for 4 minutes on medium heat or until fragrant. Stir in the sherry vinegar and paprika. Simmer for 1 minute; turn off heat. Add the potatoes, lemon, olives and herbs to the pan, toss lightly.
5. Season the cod fillets with salt and pepper. In sauté pan on medium-high heat, warm 2 to 3 tablespoons olive oil. Add cod and sauté until golden brown, about 4 minutes per side.
6. To serve, divide and portion potato salad onto 4 plates, top with cod and spoon any remaining sauce from the potato salad over the fillets.