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."

Gallery

Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Tips

This recipe is from "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet" by Ellie Krieger, from Da Capo Lifelong Books. (C) Copyright 2019 Ellie Krieger

Nutrition Facts

407 calories; protein 37.1g; carbohydrates 52.5g; fat 10.6g; cholesterol 62.8mg; sodium 685.7mg. Full Nutrition
Advertisement

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/04/2020
Not only was this dish uncomplicated and delicious but it was eye candy. Beautiful colors. Delightful flavors. Used Olive Harvest Tapenade Traditional - Nummy! Also used a popular store's garlic salt that is fresh ground on the vegetables (instead of salt).. The dark green on one side with bright red tomatoes white fish in the middle and roasted new red tomatoes on the other side made a lovely presentation. Next time I make this it will be for company as I expect them to be impressed. Read More
(2)
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/04/2020
Not only was this dish uncomplicated and delicious but it was eye candy. Beautiful colors. Delightful flavors. Used Olive Harvest Tapenade Traditional - Nummy! Also used a popular store's garlic salt that is fresh ground on the vegetables (instead of salt).. The dark green on one side with bright red tomatoes white fish in the middle and roasted new red tomatoes on the other side made a lovely presentation. Next time I make this it will be for company as I expect them to be impressed. Read More
(2)
Rating: 4 stars
06/27/2020
I used cod but it was too mushy. Next time I will try a firmer fish. but the recipe was good. I will make it again. Read More
Rating: 2 stars
02/21/2021
Did not love this one. The green beans came out undercooked and the cod tough. Read More
Advertisement
Rating: 5 stars
05/04/2020
We happened to have almost everything on hand for this, and it turned out to be a lovely, light pairing for the onset of summer. The one ingredient we did not have was prepared olive tapenade. I ended up pureeing a few marinated artichoke hearts together with 5 or 6 kalamata olives, and that worked perfectly as far as providing a briny/salty element to top the cod. I found the recipe timing to be right on. My cod fillets were on the thinner side, so they were perfect right around the 12-minute mark. I had let the vegetables go the full 15 minutes because I had regular green beans as opposed to the thinner french-style. I used the opportunity to throw the grape tomatoes on top of the beans for the last three minutes, and they cooked just shy of bursting, which I loved! Read More
Advertisement