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Herb-Crusted Baked Cod with Green Beans and Olives
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Baking Sheet
  • Oven
  • Small Bowl

Ingredients
  

  • 4 cod fillets (6 ounces each)
  • 3 tablespoons olive oil, divided
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon chopped fresh rosemary
  • 2 garlic cloves, minced
  • 1 pound green beans, trimmed
  • 1/2 cup kalamata olives, pitted and halved
  • Salt and black pepper to taste

Instructions
 

  • Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
  • In a small bowl, combine 2 tablespoons olive oil with the parsley, rosemary, and minced garlic to form the herb crust mixture.
  • Pat the cod fillets dry and season both sides with salt and pepper. Spread the herb mixture evenly over the top of each fillet.
  • Place the green beans and olives on the prepared baking sheet. Drizzle with the remaining tablespoon of olive oil and toss to coat, then season with salt and pepper.
  • Nestle the herb crusted cod fillets among the green beans and olives on the baking sheet.
  • Bake for 15 to 18 minutes until the fish flakes easily with a fork and the green beans are tender with lightly browned edges.

Notes

Toss the green beans and olives well before baking so the olives release a bit of their brine into the vegetables. If the herb crust looks dry after baking, drizzle a small amount of fresh olive oil over the fish just before serving. Leftovers keep in the fridge for up to two days and reheat gently in a 300 degree F oven to avoid drying out the cod.
Course: Main Course
Cuisine: Mediterranean
Equipment: Baking Sheet, Oven, Small Bowl