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Cod à la Meunière with Roasted Green Beans & Potatoes.

  • 1 ½ lb
    cod fillet
  • 4 cloves
    garlic
  • 1 lb
    green beans
  • 1 small bunch
    Italian (flat-leaf) parsley
  • 1
    lemon
  • 4 medium
    red potatoes
  •  
    black pepper
  •  
    butter, unsalted
  •  
    extra virgin olive oil
  •  
    salt
  • 1
    Preheat the oven to 450°F and place the rack in the center position.
  • 2
    Wash and dry the fresh produce.
    4 medium red potatoes
    1 lb green beans
    1 lemon
    1 small bunch Italian (flat-leaf) parsley
  • 3
    Halve the potatoes lengthwise, then cut each half lengthwise into 6 wedges; transfer the wedges to a baking sheet.
  • 4
    Place the sheet in the oven and cook the potatoes for about 10 minutes (while you prepare the green beans).
  • 5
    Trim and discard the ends of the green beans; transfer to a medium bowl.
  • 6
    Trim off and discard the root ends of the garlic; peel and mince or press the garlic.
    4 cloves garlic
  • 7
    Remove the sheet from the oven; add the green beans and garlic to the potatoes.
  • 8
    Drizzle the vegetables with olive oil and season with salt and pepper; toss to coat, then spread out in an even layer.
    2 tbsp extra virgin olive oil
    1 tsp salt
    ½ tsp black pepper
  • 9
    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.
  • 10
    Preheat a skillet over medium heat.
  • 11
    Pat the cod dry with paper towels and place on a plate; season with salt and pepper on both sides.
    1 ½ lb cod fillet
    1 tsp salt
    ½ tsp black pepper
  • 12
    Once the skillet is hot, add olive oil and swirl to coat the bottom.
    2 tbsp extra virgin olive oil
  • 13
    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.
  • 14
    While the fish cooks, juice the lemon into a small bowl.
  • 15
    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.
  • 16
    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).
    4 tbsp butter, unsalted
  • 17
    Sprinkle the green beans and potatoes with the remaining parsley; toss to combine.
  • 18
    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!