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Roasted Cod Nicoise
Roasted Cod Nicoise
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
One-pan gourmet: Roasted cod, green beans, and potatoes for a quick, easy dinner.
Ingredients:
  • 1.5 pounds small new red potatoes, cut into 1-inch chunks
  • 2 tablespoons olive oil, divided
  • 8 ounces thin French-style green beans, trimmed
  • 1.5 teaspoons coarse-ground Dijon mustard
  • 0.125 teaspoon salt
  • 0.125 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 and lightly coat it with cooking spray.
  • Coat potatoes evenly in a bowl with 1 1/2 tablespoon oil and 1/4 teaspoon salt. Spread on baking sheet and bake for 20 minutes.
  • Coat green beans in a bowl with the remaining 1/2 tablespoon oil, mustard, remaining 1/8 teaspoon salt, and pepper. Reserve potatoes to one side of the baking sheet. Place beans and fish on the opposite side. Top each fillet with 3/4 tablespoon tapenade.
  • Bake the cod until it turns opaque and flakes easily with a fork, around 12 to 15 minutes. If the vegetables need extra time, set aside the cod on a plate and cover it with foil to retain warmth. Continue roasting the vegetables for an additional 5 to 10 minutes.
  • Garnish with lemon wedges, tomatoes, and parsley.

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