Ingredients
4
4 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 407
- Carbohydrate: 53g
- Fat: 11g
- Fiber: 14g
- Protein: 37g
- Sugar: 1g
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