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