Steps to Prepare Flynn Mcgarry 2020

Roasted Cod Nicoise

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Recipe Summary Roasted Cod Nicoise

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."

Ingredients | Flynn Mcgarry 2020

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

Directions

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.

Info | Flynn Mcgarry 2020

prep: 15 mins cook: 35 mins total: 50 mins Servings: 4 Yield: 4 servings

TAG : Roasted Cod Nicoise

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