Name: Sheet-Pan Haddock with Fennel, Tomatoes, and Olives
Total time: 40 min
Ingredients: 1½ pounds fingerling potatoes , unpeeled, halved lengthwise (or quartered if large); 1 fennel bulb , halved, cored, and sliced ¼ inch thick (plus 2 tablespoons chopped fronds, optional); 10 ounces cherry or grape tomatoes; 6 sprigs fresh thyme; 3 (2-inch) strips lemon zest , plus 1 teaspoon juice and wedges for serving; ¼ cup extra-virgin olive oil , divided; 1½ teaspoons table salt , divided; 1 teaspoon pepper , divided; 4 (6-ounce) skinless haddock or cod fillets , 1 to 1½ inches thick; ⅓ cup thinly sliced pitted oil-cured black olives

Why This Recipe Works

For an easy yet elegant one-pan dinner, we roast flaky white fish directly on top of vegetables. Potatoes lend heartiness, fennel adds sweetness and texture, and cherry tomatoes contribute bright juiciness. Sprigs of thyme and strips of lemon peel perfume the whole dish. We give the vegetables a 10-minute head start in a 450-degree oven to ensure they’re fully tender by the time the fish cooks through, roasting them on the bottom rack to encourage browning. Stirring some lemon juice into the vegetables at the end incorporates the juices from the burst tomatoes, and a sprinkle of salty, pungent oil-cured olives adds a lively pop.

Before You Begin

You can use small red or yellow potatoes cut into ½-inch wedges in place of the fingerlings.

Instructions

Adjust oven rack to lowest position and heat oven to 450 degrees. Toss 1½ pounds unpeeled fingerling potatoes, halved lengthwise; 1 fennel bulb, halved and sliced ¼ inch thick; 10 ounces cherry tomatoes; 6 sprigs thyme; 3 strips lemon zest; 3 tablespoons extra-virgin olive oil; 1 teaspoon table salt; and ½ teaspoon pepper together on rimmed baking sheet until evenly coated. Arrange vegetables in even layer with potatoes cut side down. Roast for 10 minutes.

Sprinkle 4 haddock fillets with remaining ½ teaspoon salt and ½ teaspoon pepper. Arrange fish over vegetables and drizzle with remaining 1 tablespoon oil. Roast until potatoes are tender and fish registers 135 degrees, 15 to 20 minutes. Transfer fish to plates.

Stir 1 teaspoon lemon juice into vegetables and transfer to plates with fish. Sprinkle with ⅓ cup pitted oil-cured black olives, sliced thin and 2 tablespoons chopped fennel fronds, if using. Serve with lemon wedges.