Step 1

Position an oven rack 6 inches from the broiler element; preheat to 425 degrees. Line a large sheet pan with a double layer of foil, then grease it with cooking spray.

Step 2

In a large microwave-safe bowl, combine the potatoes with a few tablespoons of water. Cover and microwave on HIGH for 8 minutes, or until almost tender, repositioning them halfway through for even cooking.

Step 3

Carefully drain the water from the bowl, then transfer the potatoes to the prepared sheet pan. Add the shallots, 1/4 cup of the oil, half of the chives and about one-third of the garlic, tossing to evenly combine. Season lightly with salt and pepper. Roast for 15 minutes, or until the potatoes have fully softened and started to brown. Remove from the oven and set aside. Preheat the broiler to HIGH.

Step 4

While the potatoes are in the oven, wipe out the bowl used for the potatoes. To the bowl, add the cod, the remaining 2 tablespoons of olive oil, the vinegar, the remaining garlic, and the lemon zest and juice and gently toss to evenly coat. Let the fish marinate until the oven has preheated to broil.

Step 5

When the broiler is ready, place the fish on top of the potatoes and pour about half of the marinade over the fillets. Return the pan to the oven and broil for about 5 minutes, or to your desired degree of doneness. Some of the potatoes will brown and crisp at the edges; rotate the pan from front to back if they begin to burn.

Step 6

Remove the sheet pan from the oven and top the fish and potatoes with the thyme, parsley and the remaining chives. Serve right away.