INGREDIENTS
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1 3/4 pounds red or Yukon gold potatoes, cut into 1-inch chunks
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4 tablespoons olive oil
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1 1/4 teaspoons kosher salt
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1 1/4 teaspoons black pepper
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8 sprigs fresh thyme
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4 6-ounce pieces cod
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1 lemon, halved
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1 clove garlic, thinly sliced
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2 tablespoons capers, drained