Name: Cod à la Meunière with Roasted Green Beans & Potatoes
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1.02 kg cod fillet; 6 cloves garlic; 0.681 kg green beans; 1 ½ small bunches Italian (flat-leaf) parsley; 1 ½ lemons; 6 medium red potatoes; black pepper; butter, unsalted; extra virgin olive oil; salt

Cod à la Meunière with Roasted Green Beans & PotatoesCod à la Meunière with Roasted Green Beans & Potatoes — a 35-minute dinner recipe with 10 ingredients, serving 6.Ingredients

1.02 kg cod fillet

6 cloves garlic

0.681 kg green beans

1 ½ small bunches Italian (flat-leaf) parsley

1 ½ lemons

6 medium red potatoes

black pepper

butter, unsalted

extra virgin olive oil

salt

Instructions

Preheat the oven to 450°F (232°C) and place the rack in the center position.

Wash and dry the fresh produce.

Halve the potatoes lengthwise, then cut each half lengthwise into 6 wedges; transfer the wedges to a baking sheet.

Place the sheet in the oven and cook the potatoes for about 10 minutes (while you prepare the green beans).

Trim and discard the ends of the green beans; transfer to a medium bowl.

Trim off and discard the root ends of the garlic; peel and mince or press the garlic.

Remove the sheet from the oven; add the green beans and garlic to the potatoes.

Drizzle the vegetables with olive oil and season with salt and pepper; toss to coat, then spread out in an even layer.

Return the sheet to the oven; cook the vegetables, tossing once halfway through cooking time, until they are tender, another 10 to 15 minutes. Once done, remove from the oven.

Preheat a skillet over medium heat.

Pat the cod dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the skillet is hot, add olive oil and swirl to coat the bottom.

Place the fish in the skillet; cook until it is browned and crisp, 3 to 5 minutes per side. Once done, transfer to a plate.

While the fish cooks, juice the lemons into a small bowl.

Using a knife, shave the parsley leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves.

Once the fish has been transferred, add butter to the skillet and let it turn a light brown, then remove the skillet from the heat and stir in the lemon juice and ½ of the parsley (save the rest for the green beans and potatoes).

Sprinkle the green beans and potatoes with the remaining parsley; toss to combine.

To serve, place the fish on a plate, spoon the butter sauce overtop, and add the roasted green beans and potatoes on the side. Enjoy!

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