Roasted Cod Nicoise recipe
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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
Nutrition Info
- 407.1 caloriescarbohydrate: 52.5 gcholesterol: 62.8 mgfat: 10.6 gfiber: 14.1 gprotein: 37.1 gsaturatedFat: 1.4 gservingSize: -sodium: 685.7 mgsugar: 1.3 gtransFat: : -unsaturatedFat: : -
Directions Roasted Cod Nicoise
Directions
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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.