Roasted Cod Niçoise | Dorothy Lane Market
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    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

    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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