Type what you have

Ingredients

• ✓ cod fillet
• mayonnaise
• cajun seasoning
• panko bread crumb
• cooking spray

Instructions

1. 1 Combine mayonnaise and Cajun seasoning in a small bowl. Place bread crumbs on a plate.
2. 2 Spread Cajun mayonnaise on both sides of fish fillets with a small spatula or butter knife. Coat each fillet, one at a time, with bread crumbs. Lightly spray both sides of breaded fillets with cooking spray and transfer 2 fillets to each air fryer tray; do not overcrowd.
3. 3 Turn an air fryer to the Roast setting (375 degrees F (190 degrees C) according to manufacturer's instructions and set timer to 14 minutes. Rotate trays at 7 minutes. Fish should flake easily with a fork.
4. 4 Carefully remove fillets from the trays and serve.

By SZYQ1

Ingredients

• ✓ cod fillet
• olive oil
• salt
• black pepper
• chive
• lemon
• garlic

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Cut 4 large squares of heavy-duty aluminum foil. Brush each fillet with olive oil and sprinkle with salt and black pepper. Place each fillet in the center of an aluminum foil square. Lay lemon slices down the length of each fillet and sprinkle garlic slices and chives over the top. Fold foil over the fish and turn the edges over 2 or 3 times; flatten to seal the packets.
3. 3 Bake in the preheated oven until the fish is opaque and flakes easily with a fork, 15 to 20 minutes.

By Cinderella

Ingredients

• ✓ cod fillet
• egg
• salt
• panko bread crumb
• ranch seasoning mix
• cooking spray

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes. Line the air fryer basket with a perforated parchment round.
2. 2 Meanwhile, whisk egg in a shallow dish until lemon colored and frothy. Season with a pinch of salt. Combine panko and ranch seasoning in another shallow bowl.
3. 3 Dip cod fillets into egg mixture, then into panko mixture to coat. Carefully place breaded cod into the prepared basket and spray with nonstick spray.
4. 4 Air-fry in the preheated air fryer for about 8 minutes. Carefully flip fillets, spray again with nonstick spray, and air-fry until cod flakes easily with a fork, about 7 more minutes.

By thedailygourmet

Ingredients

• ✓ cod fillet
• olive oil
• onion
• garlic
• lemon pepper
• white wine
• parmesan cheese

Instructions

1. 1 Heat olive oil in a large pan over medium-high heat. Cook and stir onion, garlic, and lemon pepper in hot oil until onion is slightly tender, about 3 minutes. Add cod to the pan, flipping fish over to coat both sides with oil. Cook cod in onion mixture until fish flakes easily with a fork, occasionally sliding fish around to prevent sticking, about 4 minutes per side.
2. 2 Pour wine into the pan and bring to a boil while scraping browned bits of food off of the bottom of the pan with a wooden spoon. Slide cod around the pan, flip over, and slide around again until fish is coated in wine, about 1 minute.
3. 3 Transfer cod to a serving plate; top with onion mixture and Parmesan cheese.

By redpepperineverything

Ingredients

• ✓ cod fillet
• self-rising flour
• rice flour
• baking powder
• lager-style beer
• rice flour
• salt
• vegetable oil

Instructions

1. 1 Start the batter: Whisk self-rising flour, rice flour, and baking powder together in a bowl. Freeze until ready to use.
2. 2 Make the fish: Pat cod as dry as possible, then cut lengthwise into eight 1-inch-thick strips. Place rice flour on a plate and season with salt. Dust cod lightly with the rice flour mixture and shake off any excess. Cover a plate with crinkled foil to make a quick drying rack; place cod on top.
3. 3 Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
4. 4 Finish the batter: Remove flour mixture from the freezer. Pour in beer and whisk until batter is the consistency of a thick pancake batter, adding more beer as needed.
5. 5 Dip floured cod into the batter to coat; lift out and let excess drip off.
6. 6 Fry cod in batches until golden brown, dunking occasionally if needed, 3 to 4 minutes. Drain on paper towels. Serve immediately.

By John Mitzewich

Ingredients

• ✓ cod fillet
• salt
• black pepper
• butter
• sesame seed
• vegetable oil
• sugar snap pea
• garlic
• orange

Instructions

1. 1 Brush the air fryer basket with vegetable oil and preheat to 400 degrees F (200 degrees C).
2. 2 Thaw fish if frozen; blot dry with paper towels, and sprinkle lightly with salt and pepper.
3. 3 Stir together butter and sesame seeds in a small bowl. Set aside 2 tablespoons of the butter mixture for the fish. Toss peas and garlic with remaining butter mixture and place in the air fryer basket.
4. 4 Cook peas in the preheated air fryer in batches, if needed, until just tender, tossing once, about 10 minutes. Remove and keep warm while cooking fish.
5. 5 Brush fish with 1/2 of the remaining butter mixture. Place fillets in air fryer basket. Cook 4 minutes; turn fish. Brush with remaining butter mixture. Cook 5 to 6 minutes more or until fish begins to flake when tested with a fork. Serve with snap peas and orange wedges.

By Allrecipes

Ingredients

• ✓ cod fillet
• salt
• vegetable oil
• potato
• shallot
• egg
• parsley
• nutmeg
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 Season cod with salt on both sides. Heat oil in a large skillet and cook cod until lightly browned, 2 to 3 minutes per side.
3. 3 Combine grated potatoes, shallots, and egg in a bowl. Season with parsley, nutmeg, and salt. Spread potato mixture on top side of each cod fillet and sprinkle with butter.
4. 4 Bake in the preheated oven until potato crust is lightly browned and cod flakes easily with a fork, about 10 minutes.

By Brigitte

Ingredients

• ✓ cod fillet
• potato flake
• all-purpose flour
• garlic powder
• seasoning salt
• black pepper
• cayenne pepper
• shortening

Instructions

1. 1 In medium bowl, combine the potato flakes, flour, garlic powder, seasoning salt, black pepper, and cayenne pepper.
2. 2 Soak fish filets in bowl of cold water.
3. 3 In a deep skillet or deep fryer, melt and heat the shortening to 350 degrees F (175 degrees C).
4. 4 Dredge fish filets in dry mixture and fry in the hot oil for 5 minutes or until fish flakes apart easily. Remove from oil and place on paper towels to absorb excess oil.

By Kristi

Ingredients

• ✓ cod fillet
• coconut aminos
• parmigiano-reggiano cheese
• garlic keto bread crumb
• coconut flakes
• sucralose sweetener
• salt
• chipotle pepper
• egg yolk
• heavy cream
• coconut aminos

Instructions

1. 1 Marinate cod in 1/4 cup coconut aminos in a glass or ceramic bowl in the refrigerator for 8 hours.
2. 2 Combine Parmigiano-Reggiano cheese, bread crumbs, coconut flakes, sweetener, salt, and chipotle pepper in the bowl of a food processor; blend into a moderately fine powder. Transfer to a large plate.
3. 3 Mix together egg yolks, cream, and 2 tablespoons coconut aminos in a shallow bowl until well combined for egg wash.
4. 4 Remove fish fillets from marinade, dip in egg wash, and cover completely in bread crumb mixture until thickly coated. Discard any excess marinade.
5. 5 Air-fry at 360 degrees F (182 degrees C) until fish flakes easily with a fork, 7 to 8 minutes.

By theChrisMarsh

Ingredients

• ✓ cod fillet
• salt
• black pepper
• panko bread crumb
• pecorino romano cheese
• mayonnaise
• butter
• oregano
• thyme
• worcestershire sauce

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Place cod fillets on a paper towel. Place another paper towel over top, and press until fillets are thoroughly dried. Season both sides of each fillet with salt and pepper and place on the prepared baking sheet.
3. 3 Mix together bread crumbs, Pecorino Romano cheese, mayonnaise, butter, oregano, thyme, and Worcestershire sauce in a bowl until well combined. Season to taste with salt and pepper. Spread a generous amount of topping over each cod fillet.
4. 4 Bake in the preheated oven for 8 to 10 minutes. Switch to broil and broil until topping is browned and cod flakes easily with a fork, 2 to 3 minutes. Serve immediately.

By Diana Moutsopoulos

Ingredients

• ✓ cod fillet
• avocado oil cooking spray
• panko bread crumb
• cornmeal
• seasoning mix
• paprika
• salt
• buttermilk
• flour

Instructions

1. 1 Create a foil sling in the bottom of a basket-style air fryer, going across the bottom of the basket and up the sides, about 3 inches. Poke a few holes in the bottom of the foil sling, to match the holes in the basket. Spray the sling with avocado oil. If using a shelf-style air fryer, omit this step.
2. 2 Preheat the air fryer to 400 degrees F (200 degrees C).
3. 3 Combine panko crumbs, yellow cornmeal, seasoning blend, paprika, and salt in a small bowl. Pour buttermilk into a second bowl.
4. 4 Pat cod fillets dry with paper towels and lightly dust both sides with flour. Dip each flour-coated fillet into the buttermilk, then turn in the crumb mixture. Pat the crumb mixture on all sides of each fillet and place on the foil sling, if using, or on the rack of a shelf-style air fryer. Spray each cod fillet with avocado oil.
5. 5 Cook in the air fryer until the fish flakes easily, 10 to 12 minutes. Use the sling to remove cod fillets from the air fryer and serve immediately.

By Bibi

Ingredients

• ✓ cod fillet
• cooking spray
• orange marmalade
• honey
• orange juice
• mustard
• sesame oil
• soy sauce
• black pepper
• parsley

Instructions

1. 1 Set an oven rack 6 inches below the heat source and preheat the oven's broiler. Coat a broiler pan with cooking spray and place cod fillets on top.
2. 2 Mix marmalade, honey, orange juice, Dijon mustard, sesame oil, soy sauce, and pepper in a small bowl until well combined.
3. 3 Broil cod in the preheated oven for 4 to 5 minutes. Brush 1/2 of the honey-orange glaze on top; continue to broil until fish flakes easily with a fork, 4 to 5 minutes more. Adjust timing depending on the thickness of the fillets.
4. 4 Brush fillets with remaining glaze. Garnish with parsley.

By lutzflcat

Ingredients

• ✓ cod fillet
• salt
• black pepper
• garlic powder
• spinach
• tomato
• onion
• olive oil
• balsamic vinegar
• mozzarella cheese

Instructions

1. 1 Preheat an outdoor grill for medium-high heat.
2. 2 Place cod on a piece of aluminum foil and season with salt, black pepper, and garlic powder. Top cod with spinach, tomato, and onion; season again with salt and black pepper. Drizzle olive oil and balsamic vinegar over cod and top with mozzarella cheese. Fold foil over cod, creating a packet and crimping the edges together to seal.
3. 3 Cook on the preheated grill until fish flakes easily with a fork, 7 to 9 minutes.

By tcasa

Ingredients

• ✓ cod fillet
• butter
• boursin cheese
• tomato
• garlic
• onion
• pepper
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Pour 1 tablespoon melted butter into baking dish to coat bottom. Arrange the cod fillets in the dish. Pat fillets dry using a paper towel. Spread the Boursin cheese evenly over the fillets. Pour the tomatoes over the tops. Season with salt and pepper to taste. Sprinkle with Parmesan cheese. Drizzle with remaining 1 tablespoon butter.
3. 3 Bake, uncovered, in preheated oven for 25 minutes.

By Allrecipes Member

Ingredients

• ✓ cod fillet
• russet potato
• cayenne pepper
• salt
• butter
• shallot
• heavy cream
• lemon zest
• lemon juice
• tarragon
• parmigiano-reggiano

Instructions

1. 1 Place potatoes in a large pot of well-salted water and bring to a boil over high heat. Reduce heat and simmer gently until tender, about 20 minutes.
2. 2 While potatoes simmer, trim, bone, and cut the cod fillets across into 2-inch pieces.
3. 3 Drain potatoes well and return to the pot. Add a pinch of cayenne, salt, and 4 tablespoons butter. Mash until smooth.
4. 4 Preheat the oven to 450 degrees F (230 degrees C). Grease 2 individual-sized casserole or baking dishes with 1 tablespoon butter. Place both dishes on a baking sheet.
5. 5 Transfer about 2/3 cup of the mashed potatoes into each of the prepared dishes. Smooth out evenly and make a shallow depression with a spoon down the middle. Set aside.
6. 6 Heat remaining 2 tablespoons butter in a deep 10-inch skillet over medium-high heat. Cook the shallots in the hot butter with a pinch of salt until they just start to turn golden, 3 to 4 minutes. Add cream, lemon zest, and a pinch of cayenne, and bring to a simmer. Add cod and wait for the sauce to come back to a simmer. Cook for 1 minute, while basting with the sauce; turn and cook for 1 minute more.
7. 7 Pour in lemon juice and turn off the heat; stir for about 30 seconds.
8. 8 Divide the pieces of cod over the potato. Add enough sauce to just cover the fish and return the pan to the stove.
9. 9 Bring sauce to a boil over medium-high heat and cook until the sauce reduces and thickens, 1 to 2 minutes. Turn off the heat and stir in tarragon.
10. 10 Spoon the thickened sauce over the cod. Add a light dusting of Parmigiano-Reggiano cheese.
11. 11 Bake in the center of the preheated oven until cod is cooked through and the sauce is browned and bubbling, 10 to 15 minutes. Let rest for 5 minutes before serving.

By John Mitzewich

Ingredients

• ✓ cod fillet
• vegetable oil
• salt
• pepper
• all-purpose flour
• garlic powder
• paprika
• salt
• black pepper
• egg
• beer

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse cod fillets, pat dry, and season with salt and pepper.
3. 3 Mix flour, garlic powder, paprika, salt, and pepper in a large bowl; add egg and stir well to combine. Gradually mix in enough beer to make a thin batter.
4. 4 Dip cod fillets into the batter to coat. Carefully lower fillets, one at a time, into the hot oil.
5. 5 Fry several fillets at a time, turning once, until cooked through and golden brown, about 2 minutes per side.
6. 6 Drain on paper towels. Repeat to cook remaining fillets. Serve warm.

By Linda Eberline

Ingredients

• ✓ cod fillet
• milk
• lemon juice
• oil
• cornmeal
• all-purpose flour
• paprika
• black pepper
• salt
• garlic powder
• thyme
• cayenne pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Combine milk and lemon juice in a medium bowl. Add cod fillets and soak for 5 minutes.
3. 3 Heat oil in a deep saucepan over medium heat.
4. 4 Mix cornmeal and flour together in a shallow bowl. Season with paprika, black pepper, salt, garlic powder, thyme, and cayenne pepper. Dredge cod fillets in cornmeal mixture to coat both sides.
5. 5 Fry cod fillets in hot oil, until cooked through and golden brown, about 3 to 4 minutes per side. Transfer to a paper towel-lined plate to drain.

By SABRYSON

Ingredients

• ✓ cod fillet
• tomato
• red bell pepper
• onion
• olive oil
• basil
• garlic
• aluminum foil
• lemon
• salt
• black pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine tomatoes, bell pepper, onion, olive oil, basil, and garlic in a bowl and mix well.
3. 3 Lay 4 sheets of aluminum foil on a work surface and place 1 cod fillet in the center of each.
4. 4 Spoon tomato mixture evenly on top of the 4 fillets.
5. 5 Drizzle with lemon juice and season with salt and pepper.
6. 6 Place a second sheet of foil on top and seal the edges to make a parcel.
7. 7 Repeat with the remaining fillets and tomato mixture.
8. 8 Bake in the preheated oven until cod flakes easily with a fork, about 20 minutes.
9. 9 Remove from the oven and carefully unwrap the parcels. Spoon onto warmed plates to serve.

By Natasha Titanov

Ingredients

• ✓ cod fillet
• bacon
• onion
• red bell pepper
• salt
• black pepper
• garlic
• seafood seasoning
• chicken broth
• red potato
• sweet corn
• water
• milk
• butter
• flat-leaf parsley

Instructions

1. 1 Cook bacon in a soup pot over medium heat until crisp and brown, about 10 minutes. Remove bacon with a slotted spoon, leaving drippings in the pot.
2. 2 Cook and stir onion and red bell pepper until softened, about 5 minutes; season with salt and pepper. Stir in garlic and seafood seasoning. Cook and stir, 2 more minutes.
3. 3 Pour in chicken broth and stir in potatoes and corn; add water if needed to cover vegetables. Bring to a boil and reduce heat to low; simmer until potatoes are tender, about 15 minutes.
4. 4 Stir in milk and butter until butter has melted; mix in reserved bacon. Bring the soup just to the boiling point and stir in cod and parsley; cook, stirring occasionally, until fish flakes easily, 5 to 8 minutes.

By yanktoncook

Ingredients

• ✓ cod fillet
• salad dressing
• cheddar cheese
• potato chip

Instructions

1. 1 Preheat oven to 500 degrees F (260 degrees C). Coat a 9x13 inch baking dish with non-stick cooking spray.
2. 2 In a medium bowl, marinate the fish fillets in the salad dressing for a few minutes.
3. 3 Toss the shredded cheese and crushed chips together. Place the marinated fish fillets in the prepared baking dish and top with the cheese/chip mixture. Discard the leftover marinade.
4. 4 Bake, uncovered in the preheated oven for 8 to 10 minutes or until the fish can be flaked with a fork.

By Karena

Ingredients

• ✓ cod fillet
• sesame oil
• chili sauce
• bacon
• leek
• enoki mushroom

Instructions

1. 1 Preheat an outdoor grill for high heat. Soak some toothpicks in water while the grill heats up.
2. 2 Spread a thin layer of sesame oil and chili sauce onto one side of each fish fillet. At one end, place some of the leek and a couple of mushrooms. Roll towards the other end. Wrap each roll with a slice of bacon, and secure with two toothpicks.
3. 3 Place on the preheated grill, and cook covered for 5 minutes. Be careful of flare-ups from the bacon grease. Turn over, and cook for 5 more minutes, until bacon is crisp and fish flakes easily.

By BRADYSMOM17

Ingredients

• ✓ cod fillet
• butter
• lemon
• salt
• black pepper
• parsley
• garlic
• lemon pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Melt the butter in a medium saucepan over medium heat. Mix in lemon juice, salt, pepper, parsley flakes, and garlic. Bring to a boil. Cook and stir about 10 minutes, until thickened.
3. 3 Arrange cod fillets in a single layer on a medium baking sheet. Cover with 1/2 the butter mixture, and sprinkle with lemon pepper. Cover with foil.
4. 4 Bake 15 to 20 minutes in the preheated oven, until fish is easily flaked with a fork. Pour the remaining butter mixture over the fish to serve.

By Matthew

Ingredients

• ✓ cod fillet
• water
• sugar
• salt
• butter
• paprika

Instructions

1. 1 Preheat the broiler. Lightly grease a cookie sheet.
2. 2 Mix together water, sugar, and salt in a large saucepan. Add fillets to water mixture; add more water to fully submerge fillets if needed. Bring water to a boil over medium-high heat. Boil for 3 to 5 minutes.
3. 3 Remove fillets from water and blot dry on paper towels. Brush with 6 tablespoons melted butter; sprinkle with paprika.
4. 4 Broil in the preheated broiler until fillets are golden brown, 8 to 10 minutes per inch of thickness. Serve with remaining melted butter.

By DHERDEBU

Ingredients

• ✓ cod fillet
• potato
• onion
• milk
• salt
• black pepper
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a large, rectangular baking dish.
2. 2 Place the fish in the prepared dish. Arrange potato and onion slices around and on top. Pour enough milk over top to just barely cover. Season with a generous amount of salt and pepper. Dot butter over top.
3. 3 Bake, uncovered, in the preheated oven until fish flakes easily with a fork and potatoes are tender, about 45 minutes, checking frequently and adding more milk if necessary. Serve in large bowls.

By Noelle

Ingredients

• ✓ cod fillet
• vegetable oil
• egg
• milk
• all-purpose flour
• oat
• salt
• pepper

Instructions

1. 1 Heat oil in a large skillet over medium-high heat.
2. 2 Whisk together egg and milk in a bowl. Coat cod fillets with flour; shake off excess. Dip cod in egg mixture; allow excess to drip off. Coat cod with oats.
3. 3 Place fish one at a time in hot oil; fry for 2 to 3 minutes, then turn over, and fry 2 to 3 minutes more. Remove to paper towels. Season to taste with salt and pepper.

By Pierre Wibawa

Ingredients

• ✓ cod fillet
• soy creamer
• red onion
• egg
• potato starch
• worcestershire sauce
• salt
• pepper
• vegan butter
• water
• white wine

Instructions

1. 1 Break cod into pieces and place in a food processor with soy creamer, onion, eggs, potato starch, Worcestershire sauce, salt, and pepper; process until evenly blended. Transfer to a bowl, cover, and refrigerate for at least 4 hours.
2. 2 Remove from the refrigerator and shape into balls (think crab cake size but thicker.)
3. 3 Melt butter in a skillet over medium heat. Add fish balls and saute on all sides until golden brown, 8 to 10 minutes. Add 1/2 inch water to the skillet with wine. Cover, bring to a simmer, and cook until cooked through, about 10 more minutes.

By Fabwick

Ingredients

• ✓ cod fillet
• lime
• cilantro
• green onion
• shrimp
• firm white fish
• chipotle chile pepper
• cumin
• salsa verde
• corn
• tomato
• chicken stock
• chorizo sausage
• garlic
• poblano pepper
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large pan over medium heat. Add onion, peppers, and garlic; cook and stir until soft, 5 to 7 minutes. Transfer to a plate. Add ground chorizo to pan and cook and stir, crumbling, until browned and cooked through, 5 to 7 minutes. Remove from heat.
2. 2 Pour chicken stock into a large soup pot. Add Hunt's tomatoes, Mexican corn, salsa verde, cumin, chipotle, and softened onion-peppers-garlic mixture. Stir to combine, then simmer for 10 minutes to blend flavors.
3. 3 Stir in cod, shrimp, and reserved chorizo and continue to simmer until fish and shrimp are cooked, about 5 to 7 minutes.
4. 4 Ladle into serving bowls. Serve with fresh chopped green onions, chopped cilantro, and lime wedges.

By Jennifer Baker

Ingredients

• ✓ cod fillet
• butter
• olive oil
• onion
• garlic
• tomato sauce
• cherry tomato
• green olive
• vegetable salad
• black pepper
• cayenne pepper
• paprika

Instructions

1. 1 Heat butter and olive oil in a large skillet over medium heat. Add onions and garlic; cook until onions are slightly tender, being careful not to burn garlic.
2. 2 Add tomato sauce and cherry tomatoes; bring to a simmer. Stir in green olives and marinated vegetables; season with black pepper, cayenne pepper, and paprika.
3. 3 Add cod fillets; cook over medium heat until fillets easily flake with a fork, 5 to 8 minutes. Serve immediately.

By LUNDEGAARD1

Ingredients

• ✓ cod fillet
• lemon
• feta cheese
• bell pepper
• zucchini
• red onion
• kalamata olive
• green olive
• oregano
• salt
• black pepper
• olive oil
• bell pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut one lemon half into 1/4-inch thick slices; remove any rind and quarter each slice. Juice the other half.
3. 3 Combine cod, feta cheese, diced bell pepper, zucchini, onion, Kalamata and green olives, and lemon slices in a mixing bowl. Mix in oregano and season with salt and pepper. Add lemon juice and olive oil; toss gently to coat all ingredients.
4. 4 Stuff peppers with the cod mixture. Wrap all peppers together in heavy-duty aluminum foil, creating a sealed pouch.
5. 5 Bake in the oven until peppers are tender and cod is cooked through, about 45 minutes. Remove from the oven and let sit for 5 minutes before serving.

By gpg

Ingredients

• ✓ cod fillet
• cooking spray
• red potato
• olive oil
• salt
• green bean
• dijon mustard
• salt
• black pepper
• black olive tapenade
• lemon
• grape tomato
• parsley

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 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.
5. 5 Serve with lemon wedges, tomatoes, and parsley.

By Ellie Krieger