Sicilian Cod with Capers, Olives, and Lemon-Roasted Asparagus

Instructions

1. 01

   Preheat the oven to 220°C / 425°F. Line a sheet pan with parchment.

2. 02

   Toss the sweet potato cubes with 1 tablespoon olive oil, a pinch of sea salt, and the black pepper. Spread on the sheet pan and roast for 10 minutes while you prep the rest.

3. 03

   Trim the woody ends from the asparagus. Toss with 1 tablespoon olive oil, the zest from half the lemon, and a pinch of sea salt. Set aside.

4. 04

   In a wide oven-safe skillet, warm the remaining 1 tablespoon olive oil over medium heat. Add the red onion and cook 3 minutes until softening. Add the sliced garlic and red pepper flakes; cook 30 seconds until fragrant.

5. 05

   Add the cherry tomatoes, olives, capers, and oregano. Cook 4 minutes, pressing the tomatoes lightly with a spoon so they release their juice. Pour in the white wine (or broth) and simmer 2 minutes until slightly reduced.

6. 06

   Pat the cod fillets dry and season both sides with the remaining sea salt. Nestle the fillets into the tomato mixture, spooning some sauce over the top. Squeeze the juice of half the lemon over the fish.

7. 07

   Pull the sweet potato pan from the oven, push the cubes to one side, and add the dressed asparagus alongside. Return to the oven for 8 minutes.

8. 08

   At the same time, transfer the skillet with the cod into the oven and bake 8-10 minutes, until the cod flakes easily with a fork (internal temperature 54-57°C / 130-135°F).

9. 09

   Plate each serving with a bed of sweet potato, the asparagus alongside, and the cod with a generous spoon of the tomato-olive-caper sauce on top. Finish with chopped parsley and a lemon wedge.