Roasted Cod Nicoise recipe

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Ingredients

cooking spray
1 ½ pounds small new red potatoes, cut into 1-inch chunks
2 tablespoons olive oil, divided
¼ teaspoon salt
8 ounces thin French-style green beans, trimmed
1 ½ teaspoons coarse-ground Dijon mustard
⅛ teaspoon salt
⅛ teaspoon ground black pepper
4 (6 ounce) cod fillets
3 tablespoons prepared black olive tapenade
6 lemon wedges, or to taste
1 cup grape tomatoes, halved
2 tablespoons chopped fresh parsley

Nutrition Info

407.1 calories
carbohydrate: 52.5 g
cholesterol: 62.8 mg
fat: 10.6 g
fiber: 14.1 g
protein: 37.1 g
saturatedFat: 1.4 g
servingSize: -
sodium: 685.7 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Line an extra-large rimmed baking sheet with parchment paper. Coat parchment with cooking spray.

  2. Toss potatoes in a bowl with 1 1/2 tablespoon oil and 1/4 teaspoon salt. Transfer to the prepared baking sheet and roast for 20 minutes.

  3. Toss green beans in bowl with remaining 1/2 tablespoon oil, mustard, remaining 1/8 teaspoon salt, and pepper. Push potatoes to one side of the baking sheet. Lay beans and fish separately on the other side. Spread 3/4 tablespoon tapenade on each fillet.

  4. Bake until cod is no longer translucent and flakes easily with a fork, 12 to 15 minutes. If vegetables need more time, transfer cod to a plate and cover with foil to keep warm. Roast vegetables 5 to 10 minutes more.

  5. Serve with lemon wedges, tomatoes, and parsley.

Recipe Yield

4 servings

Recipe Note

Cod roasts alongside green beans and new potatoes in this weeknight-friendly sheet pan dinner. Keeps up to 2 days when chilled in an airtight container. This recipe, which appeared in Allrecipes magazine's Dec/Jan 2020 issue, comes from Ellie's new cookbook, \"Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet.\"

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