Roasted Cod With Potatoes, Fennel, And Tomatoes

• 1 pound yukon gold potatoes sliced
• 1 bulb fennel sliced, plus fennel fronds for serving
• 2 tablespoons olive oil
• 1/4 teaspoon smoked paprika
• kosher salt
• 24 ounces boneless skinless cod
• 8 ounces cherry tomatoes
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice

1. Heat oven to 400u0b0 F. Toss the potatoes, sliced fennel, oil, paprika, and 1/2 teaspoon each salt and pepper on a large rimmed baking sheet. Roast until the potatoes are browned on the bottom, 18 to 22 minutes. Turn the vegetables.
2. Season the cod with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place on top of the vegetables, along with the tomatoes. Continue to roast until the cod is cooked through and the potatoes are tender, 8 to 10 minutes.
3. Meanwhile, combine the mayonnaise and lemon juice in a small bowl.
4. Serve the cod and vegetables over the mayonnaise, topped with the fennel fronds.

gold potatoes, fennel, olive oil, paprika, kosher salt, cod, tomatoes, mayonnaise, lemon juice

Taken from www.yummly.com/recipe/Roasted-Cod-with-Potatoes_-Fennel_-and-Tomatoes-861811 (may not work)