1/4 cup fresh parsley, leaves rough chopped and divided
1 yellow onion, thinly sliced
6 sundried tomatoes, rough chopped
1.5 oz Kalamata olives, rough chopped
2 Tbsp capers, rough chopped
1/4 cup white wine
1/8 tsp crushed red pepper flakes
2 (6–8 oz) fresh cod filets
Handful fresh basil, leaves rough chopped
Frozen store-bought veggies, grilled
Preheat oven to 425°F.
Prepare the potatoes by slicing 1/4" thin along the width, without knife going all the way to bottom. Put on a baking sheet, brush potatoes with olive oil, toss with salt and pepper, and add some of the garlic.
Arrange on single layer and roast until golden brown, about 20 minutes. During the last 5 minutes, brush tops of potatoes again with olive oil and sprinkle with half of parsley.
Heat 1 Tbsp olive oil in pan over medium heat. Add onion and cook until soft, about 5 minutes. Add sundried tomatoes, olives, capers, and remaining garlic and cook until gold, 1–2 minutes. Add white wine and crushed red pepper. Cook until sauce is reduced by half, 1 minute. Transfer to bowl and cover to keep warm.
Season cod with salt and pepper. Add 1 Tbsp olive oil to saucepan over medium heat. When shimmering, add cod and cook until opaque and flakes easily, about 3–4 minutes per side. Add sauce and basil and warm through, about 1 minute. Taste, add salt and pepper if needed.
Divide cod, sauce, potatoes, and grilled veggies onto plates. Sprinkle with rest of parsley and serve.
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