Roasted Cod Nicoise

Roasted Cod Nicoise

by Samuel Ray 2 years ago
4 (4)
35 minutes
407.1 kcal
52.5 g carbs
Share recipe
Description

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
  • 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
  1. 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. 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. 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. 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. 5. Serve with lemon wedges, tomatoes, and parsley.
Nutrition Facts
serving: 4 servings
calories: 407.1 kcal
carbohydrates: 52.5 g
protein: 37.1 g
saturated fat: 1.4 g
cholesterol: 62.8 mg
sodium: 685.7 mg
fiber: 14.1 g
sugar: 1.3 g