Cod fillet with artichokes in the oven

Ingredients:

• 4 cod fillets, 170 g each.
• 450 g Yukon Gold potatoes, thinly sliced
• 1 package (350 g) frozen artichoke hearts, thawed
• 0.5 cup pitted Kalamata olives
• 1 tbsp fresh rosemary leaves
• 1/4 cup extra-virgin olive oil
• Juice of half a lemon + wedges for serving
• 1 tbsp chopped fresh parsley

Preparation:

1. Preheat oven to 450°F (230°C). In a large bowl, combine potato slices, artichoke hearts, olives, rosemary, 2 tablespoons olive oil, 1 teaspoon salt, and a pinch of freshly ground black pepper. Spread evenly on a parchment-lined baking sheet; roast until the vegetables are tender and lightly toasted, about 20 minutes.
2. Brush the fish with 1 tablespoon of olive oil and sprinkle with 1 teaspoon of salt and a little freshly ground black pepper. Remove the baking sheet from the oven and place the fish on top of the vegetables. Return to the oven and continue baking until the fish is opaque and firm and the vegetables are golden brown, about 10 minutes.
3. Drizzle the fish with lemon juice and the remaining 1 tablespoon of olive oil. Sprinkle with parsley and serve with lemon wedges.