Roasted Chatham Cod Provencal Style

Ingredients

• 2 cups new potatoes
• Salt and freshly ground black pepper
• 1 tablespoon grapeseed oil
• Four 5-ounce cod fillets (preferably Chatham cod), skin removed
• 1 medium bulb fennel, cored and julienned
• 2 cloves garlic, thinly sliced
• 1 teaspoon fresh oregano leaves, finely chopped
• 1 teaspoon fresh thyme leaves, finely chopped
• 1/4 cup pitted Nicoise olives
• 2 tablespoons brined capers, drained
• 15 canned whole, peeled San Marzano tomatoes
• Extra-virgin olive oil, for drizzling
• 1 tablespoon fresh flat-leaf parsley, chopped

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