Herb-Roasted Cod with Lemon Potatoes

Name: Herb-Roasted Cod with Lemon Potatoes
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 5 servings
Cuisine: Mediterranean
Ingredients: 1.25 pound cod fillets (1-inch thick); 1.5 pound baby Yukon Gold potatoes (halved or quartered); 10 ounce fresh green beans (trimmed); 3 tablespoon olive oil; 2 tablespoon fresh parsley (chopped); 1 tablespoon dried oregano; 1 teaspoon garlic powder; 1 teaspoon salt; 0.5 teaspoon black pepper; 1 lemon zest; 0.5 lemon juice

Flaky cod fillets roasted with tender potatoes and green beans, seasoned with fresh herbs and a bright lemon zest.

Prep: 10 min
Cook: 18 min
Total: 28 min
Servings: 5
Cuisine: Mediterranean
Difficulty: Easy
Cost: $4.35/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Pescatarian
High-Protein
Whole30
Soy-Free
Low-Sugar

Ingredients

1.25 pound cod fillets (1-inch thick)
1.5 pound baby Yukon Gold potatoes (halved or quartered)
10 ounce fresh green beans (trimmed)
3 tablespoon olive oil
2 tablespoon fresh parsley (chopped)
1 tablespoon dried oregano
1 teaspoon garlic powder
1 teaspoon salt
0.5 teaspoon black pepper
1 lemon zest
0.5 lemon juice

Instructions

Preheat oven to 400°F. Line a large baking sheet with parchment paper.
In a large bowl, toss 1 1/2 pounds baby Yukon Gold potatoes with 2 tablespoons olive oil, 1 tablespoon chopped fresh parsley, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread the seasoned potatoes in a single layer on one half of the prepared baking sheet.
Roast for 15 minutes, until potatoes are slightly tender.
While potatoes roast, pat 1 1/4 pounds cod fillets dry. In the same bowl (no need to clean), toss the cod fillets with the remaining 1 tablespoon olive oil, 1 tablespoon fresh parsley, remaining 1 teaspoon dried oregano, remaining 1/2 teaspoon garlic powder, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper, plus the zest of 1 lemon. Toss 10 ounces fresh green beans with a drizzle of olive oil, salt, and pepper.
Remove the baking sheet from the oven. Arrange the seasoned cod fillets and green beans on the other half of the baking sheet.
Return to the oven and roast for another 8-12 minutes, or until the cod is cooked through and flakes easily, and the green beans are tender-crisp.
Drizzle the finished dish with the juice of 1/2 lemon before serving.

Notes

Leftovers are great cold in salads or gently reheated. Be careful not to overcook the fish when reheating.

Nutrition (per serving)

Calories: 390
Protein: 37.2 g
Carbohydrates: 38.5 g
Fat: 12.1 g
Fiber: 5.4 g
Sodium: 590 mg
Saturated Fat: 1.9 g
Sugar: 3.1 g
Cholesterol: 50 mg