Roasted Cod With Lemon and Olives

• 3 small lemons, thinly sliced
• 6 sprigs fresh thyme
• 20 pimento-stuffed green olives
• 18 small red potatoes
• 6 cod fish fillets (about 1.5 lbs)
• 2 tablespoons olive oil
• 12 teaspoon sea salt
• 12 teaspoon pepper, freshly ground

1. Preheat oven to 450 degrees F. Place lemon slices in a single layer on a large roasting or baking pan and lay thyme sprigs over lemons and sprinkle with olives.
2. Halve each potato and place in a large bowl and fill with water to cover.
3. Microwave until potatoes are easily pierced with a knife, about 10 minutes.
4. Drain potatoes and scatter around edge of pan.
5. Place fillets on lemon and drizzle olive oil over fish and potatoes and season with salt and pepper.
6. Transfer to oven, reduce temperature to 325 degrees F. and roast until fish is cooked through, about 25 minutes.
7. Remove thyme sprigs and serve fish with potatoes and olives.

lemons, thyme, green olives, red potatoes, fish, olive oil, salt, pepper

Taken from www.food.com/recipe/roasted-cod-with-lemon-and-olives-413432 (may not work)