After one of the last blogs pushed deadlifts and broccoli I had to include some broccoli in a meal. This meal is inspired by my Italian roots.
Start the potatoes first. Cut yukon gold potatoes into quarters or fifths, place in a pyrex, drizzle olive oil and manually make sure all the potatoes are covered. Season with sea salt, black pepper, and rosemary. Place a small garlic clove still in its skin in with the potatoes. The potatoes take roughly 30 minutes to cook at 350 to 400.
Once the potatoes are in the oven, start on the baked cod with tomatoes, olives and capers. Simply season lightly with sea salt and pepper because the olives and capers are quite salty. Drizzle some olive oil in a pyrex, place the cod in the pyrex with canned whole tomatoes (cut them in halves or quarters), olives, and capers. Bake for about 15 to 20 minutes until the cod is firm and cooked through at 350 to 400 degrees.
When there is about ten minutes from the cod and potatoes being completed, steam the broccoli for 5-7 minutes or until fork tender. Season with sea salt and a drizzle of olive oil.