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Roasted Cod with Green Beans and Potatoes

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PREP TIME
15 min
COOKING TIME
35 min
TOTAL TIME
50 min
SERVINGS
4 servings
Dinner
Roasted Cod with Green Beans and Potatoes
Ingredients
  • cooking spray
  • 1 1/2 pounds small new red potatoes, cut into 1-inch chunks
  • 2 tablespoons olive oil, divided
  • 1/4 teaspoon salt
  • 8 ounces thin French-style green beans, trimmed
  • 1 1/2 teaspoons coarse-ground Dijon mustard
  • 1/8 teaspoon salt
  • 1/8 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
Instructions
1
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and prepare a large, rimmed baking sheet by lining it with parchment paper.
2
Next, spray the parchment paper with cooking spray to prevent sticking.
3
To begin preparing the potatoes, place them in a bowl and drizzle with 1 1/2 tablespoons of oil. Sprinkle a pinch of salt over the potatoes, about 1/4 teaspoon, and mix well.
4
Then, transfer the potato mixture to the prepared baking sheet and roast in the oven for 20 minutes.
5
In a separate bowl, combine the remaining 1/2 tablespoon of oil with some mustard, about 1/8 teaspoon of salt, and a few grinds of pepper.
6
Toss the green beans in this mixture to coat them evenly.
7
Now, push the potatoes to one side of the baking sheet and arrange the green beans on the other side.
8
Place a fillet of fish alongside the green beans.
9
Spread about 3/4 tablespoon of tapenade on each fillet to add flavor.
10
Bake the fish in the oven until it is no longer translucent and flakes easily with a fork, taking about 12 to 15 minutes.
11
If the vegetables require additional time, transfer the fish to a plate and cover it with foil to keep warm.
12
Roast the vegetables for 5 to 10 minutes more, depending on their needs.
13
Serve the dish hot with lemon wedges, tomatoes, and parsley on the side.