Roasted Cod Nicoise

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Prep Time:
15 mins

Cook Time:
35 mins

Total Time:
50 mins

Servings:
4

Yield:
4 servings

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Ingredients

cooking spray

1 ½poundssmall new red potatoes, cut into 1-inch chunks

2tablespoonsolive oil, divided

¼teaspoonsalt

8ouncesthin French-style green beans, trimmed

1 ½teaspoonscoarse-ground Dijon mustard

⅛teaspoonsalt

⅛teaspoonground black pepper

4(6 ounce)cod fillets

3tablespoonsprepared black olive tapenade

6lemon wedges, or to taste

1cupgrape tomatoes, halved

2tablespoonschopped fresh parsley

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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.

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Nutrition Facts (per serving)

407	Calories
11g	Fat
53g	Carbs
37g	Protein

summary__table-row

407 Calories 11g Fat 53g Carbs 37g Protein