Sicilian-Style Cod with Parsley-Garlic Potatoes

Instructions

1. 1Heat oven to 425°F. Peel onion and thinly slice. Mince garlic. Roughly chop sun-dried tomatoes, olives, and capers. Rinse basil and parsley and roughly chop leaves, discarding stems. Rinse potatoes and quarter. Rinse cod and pat dry with paper towel.
2. 2On a baking sheet, toss potatoes with 1 tablespoon olive oil, half of garlic, half of parsley, salt, and black pepper. Arrange in a single layer and roast until golden brown and tender, about 20 minutes.
3. 3While potatoes cook, heat 1 tablespoon olive oil in a large pan over medium heat. When oil is shimmering, add onion and cook until soft and translucent, about 5 minutes. Add sun-dried tomatoes, olives, capers, and remaining garlic and cook until garlic is golden, 1 to 2 minutes. Add white wine and red pepper flakes, if desired, and cook until reduced by half, 1 minute. Transfer sauce to a bowl and set aside.
4. 4Season cod on both sides with salt and pepper. Add 1 tablespoon olive oil to pan from sauce over medium heat. When oil is shimmering, add cod and cook until golden on outside and cooked through, about 3 minutes per side. Add sauce and basil and warm through, about 1 minute. Taste and add salt and pepper as needed.
5. 5Toss roasted potatoes with remaining parsley. Taste and add salt and pepper as needed.
6. 6Divide cod and sauce evenly between 2 plates. Serve potatoes alongside.