Roasted Cod Niçoise | Dorothy Lane Market

Roasted Cod Niçoise

PREP TIME 20 mins
COOK TIME 20 mins
SERVINGS 4
Chef Carrie Walters
  • POSTED Oct 19th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 4 cod fillets (4- to 6-oz ea)
  • 1 lb small new potatoes, cut into 1-inch pieces
  • 2 Tbsp DLM Extra-Virgin Olive Oil
  • ¼ tsp salt and pepper, to taste
  • ½ lb French-style green beans
  • 1½ Tbsp DLM Dijon Mustard
  • 3 Tbsp black olive tapenade
  • 1 cup grape tomatoes
  • ½ lemon, cut into wedges, for serving
  • 1 handful parsley, for serving

INSTRUCTIONS

1
Preheat oven to 400°F.
2
In a small bowl toss the potatoes with half of the olive oil and season with salt and pepper.
3
In another small bowl, dress the green beans with the rest of the olive oil and mustard and season to taste with salt and pepper.
4
Line a sheet pan or lipped jelly roll pan with parchment paper or foil.
5
Place the potatoes on one side in an even layer, and repeat with the dressed green beans.
6
Place the 4 fillets on the tray and spread the tapenade evenly on the top of the cod. Scatter the grape tomatoes on the pan.
7
Bake until fish flakes easily with a fork and potatoes are tender, about 15-20 minutes. Garnish or serve with the lemon and parsley if desired.

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Roasted Cod Niçoise

Dorothy Lane Market
PREP TIME 20 mins
COOK TIME 20 mins
SERVINGS 4

INGREDIENTS

  • 4 cod fillets (4- to 6-oz ea)
  • 1 lb small new potatoes, cut into 1-inch pieces
  • 2 Tbsp DLM Extra-Virgin Olive Oil
  • ¼ tsp salt and pepper, to taste
  • ½ lb French-style green beans
  • 1½ Tbsp DLM Dijon Mustard
  • 3 Tbsp black olive tapenade
  • 1 cup grape tomatoes
  • ½ lemon, cut into wedges, for serving
  • 1 handful parsley, for serving

INSTRUCTIONS

1
Preheat oven to 400°F.
2
In a small bowl toss the potatoes with half of the olive oil and season with salt and pepper.
3
In another small bowl, dress the green beans with the rest of the olive oil and mustard and season to taste with salt and pepper.
4
Line a sheet pan or lipped jelly roll pan with parchment paper or foil.
5
Place the potatoes on one side in an even layer, and repeat with the dressed green beans.
6
Place the 4 fillets on the tray and spread the tapenade evenly on the top of the cod. Scatter the grape tomatoes on the pan.
7
Bake until fish flakes easily with a fork and potatoes are tender, about 15-20 minutes. Garnish or serve with the lemon and parsley if desired.

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