Baked Cod with Roasted Potatoes and Green Beans

Ingredients

• cod fillet 5 oz
• potatoes 1.5 cups
• green beans 1 cup
• olive oil 1 tbsp
• mixed dried herbs 1 tsp
• lemon 0.5 unit
• salt to taste
• black pepper to taste

Method

1. Preheat Oven and Prepare Potatoes. Preheat your oven to 425°F (220°C). Wash and peel the potatoes if you prefer, then cut them into 1-inch cubes. Place the potatoes in a bowl, drizzle with half the olive oil, sprinkle with half the dried herbs, salt, and pepper. Toss well to coat evenly.
   Tip: Cutting potatoes into uniform pieces helps them cook evenly.
2. Roast Potatoes. Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper or lightly greased. Place in the oven and roast for about 25-30 minutes, flipping once halfway through, until golden and crispy on the outside and tender inside.
   Tip: Flipping the potatoes halfway ensures even browning.
3. Prepare Cod for Baking. While the potatoes roast, place the cod fillet on a baking dish. Drizzle with the remaining olive oil, sprinkle with the rest of the dried herbs, salt, and pepper. Zest half a lemon over the fish and squeeze some lemon juice on top for brightness.
   Tip: Pat the cod dry with paper towels before seasoning to help the oil and herbs stick better.
4. Bake Cod. Once the potatoes have been roasting for about 10 minutes, put the cod in the oven alongside or after removing the potatoes, depending on your oven size. Bake the cod for about 12-15 minutes until it becomes opaque and flakes easily with a fork.
   Tip: Check the cod at 12 minutes to avoid overcooking, as it can dry out quickly.
5. Steam Green Beans. While the cod bakes, bring a pot of water to boil and prepare a steaming basket. Place the green beans in the basket and steam for 5-7 minutes until tender but still crisp. Alternatively, you can boil the beans for 3-4 minutes and then drain.
   Tip: To keep green beans bright green, plunge them into ice water right after steaming to stop cooking.
6. Plate and Serve. Arrange the roasted potatoes and steamed green beans on a plate. Place the baked cod on top or alongside. Optionally, garnish with a lemon wedge and a sprinkle of fresh herbs if available. Serve immediately for the best taste.
   Tip: Serve with an extra lemon wedge for guests to add more zest if desired.

Pro tips

• Use a meat thermometer to check cod’s internal temperature; it should reach 145°F (63°C) for safe eating.
• Soaking cut potatoes in cold water for 30 minutes before cooking can help remove excess starch and improve crispiness.