In this dish that can be prepared on a sheet pan in a weeknight, cod roasts alongside green beans and new potatoes. keeps cold in an airtight container for up to two days. This dish is from Ellie’s brand-new cookbook, “Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet,” which was featured in the December/January 2020 issue of Allrecipes magazine.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Serve with lemon wedges, tomatoes, and parsley.
- This recipe is from “Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet” by Ellie Krieger, from Da Capo Lifelong Books. (C) Copyright 2019 Ellie Krieger
Nutrition Facts
| Calories | 407 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 14 g |
| Protein | 37 g |
| Saturated Fat | 1 g |
| Sodium | 686 mg |
| Sugars | 1 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
i made this as written. The cod I purchased frozen and it was perfect. I did not defrost the cod, but just let it sit out about 30 minutes until I could rub the olive tapenade into the fish. I find the fresh cod a bit mushy. I threw on a bit of feta at the end only because I had some handy. Definitely a keeper.
Did not love this one. The green beans came out undercooked and the cod tough.
I used cod but it was too mushy. Next time I will try a firmer fish. but the recipe was good. I will make it again.
We happened to have almost everything on hand for this, and it turned out to be a lovely, light pairing for the onset of summer. The one ingredient we did not have was prepared olive tapenade. I ended up pureeing a few marinated artichoke hearts together with 5 or 6 kalamata olives, and that worked perfectly as far as providing a briny/salty element to top the cod. I found the recipe timing to be right on. My cod fillets were on the thinner side, so they were perfect right around the 12-minute mark. I had let the vegetables go the full 15 minutes because I had regular green beans as opposed to the thinner french-style. I used the opportunity to throw the grape tomatoes on top of the beans for the last three minutes, and they cooked just shy of bursting, which I loved!
Not only was this dish uncomplicated and delicious but it was eye candy. Beautiful colors. Delightful flavors. Used Olive Harvest Tapenade Traditional – Nummy! Also, used a popular store’s garlic salt that is fresh ground on the vegetables (instead of salt).. The dark green on one side with bright red tomatoes, white fish in the middle, and roasted new red tomatoes on the other side made a lovely presentation. Next time I make this, it will be for company as I expect them to be impressed.