Roasted Cod With Potatoes And Olives

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2 pound(s) red new potatoes, scrubbed and quartered

4 clove(s) garlic, halved lengthwise

1/2 teaspoon(s) crushed dried rosemary

1 tablespoon plus 1 teaspoon olive oil

Coarse salt and ground pepper

4 cod fillets (6 to 8 ounces each)

1 pint(s) cherry or grape tomatoes, whole or halved

1/2 cup(s) pitted Kalamata olives

Lemon wedges, for serving (optional

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