Name: Roasted Cod Nicoise
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Cooking spray -; Small new red potatoes, cut into 1-inch chunks - 1 ½ pounds; Olive oil, divided - 2 tablespoons; Salt - ¼ teaspoon; Thin French-style green beans, trimmed - 8 ounces; Coarse-ground Dijon mustard - 1 ½ teaspoons; Salt - ⅛ teaspoon; Ground black pepper - ⅛ teaspoon; Cod fillets - 4 (6 ounce); Prepared black olive tapenade - 3 tablespoons; Lemon wedges, or to taste - 6; Grape tomatoes, halved - 1 cup; Chopped fresh parsley - 2 tablespoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Cod Nicoise

1. Cooking spray -

2. Small new red potatoes, cut into 1-inch chunks - 1 ½ pounds

3. Olive oil, divided - 2 tablespoons

4. Salt - ¼ teaspoon

5. Thin French-style green beans, trimmed - 8 ounces

6. Coarse-ground Dijon mustard - 1 ½ teaspoons

7. Salt - ⅛ teaspoon

8. Ground black pepper - ⅛ teaspoon

9. Cod fillets - 4 (6 ounce)

10. Prepared black olive tapenade - 3 tablespoons

11. Lemon wedges, or to taste - 6

12. Grape tomatoes, halved - 1 cup

13. Chopped fresh parsley - 2 tablespoons

How to cook deliciously - Roasted Cod Nicoise

1. Stage

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. Stage

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. Stage

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. Stage

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. Stage

Serve with lemon wedges, tomatoes, and parsley.