Fresh Cod Roasted on a Bed of Potatoes with Olives

The brilliance of this excellent Basque fish preparation resides in the composition of the marinade, a blend of olive oil, roasted red pepper, green olives, tomatoes, parsley, and thyme, and in the last-minute sprinkling of piment d’Espelette, a mildly sharp Spanish paprika that brightens all the flavors.

Use the freshest sweet, firm-fleshed fish you can find, preferably wild-caught. I suggest Pacific cod or halibut. The marinating takes place while you roast the potatoes (to