Roasted Cod Nicoise

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."

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 407 Calories

Ingredients

• ¼ teaspoon salt
• ⅛ teaspoon salt
• ⅛ teaspoon ground black pepper
• 2 tablespoons chopped fresh parsley
• 2 tablespoons olive oil, divided
• cooking spray
• 1 cup grape tomatoes, halved
• 4 (6 ounce) cod fillets
• 1 ½ pounds small new red potatoes, cut into 1-inch chunks
• 8 ounces thin French-style green beans, trimmed
• 1 ½ teaspoons coarse-ground Dijon mustard
• 3 tablespoons prepared black olive tapenade
• 6 lemon wedges, or to taste

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Serve with lemon wedges, tomatoes, and parsley.