Name: Baked lemon herb cod
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 9 oz cod fillet, patted dry, 1 inch thick; 1 1/2 tbsp lemon juice, divided; 3/4 tsp lemon zest; 3/4 tsp dried parsley, divided; 1/4 tsp garlic powder; 1 tsp salt, divided; 1/2 tsp black pepper; 11 oz Yukon Gold potatoes, cut into 3/4 inch cubes; 4 oz green beans, trimmed; 2 1/2 cups water

Nutrition

Per serving

464 calories

Protein: 51g; 42% of calories
Carbs: 64g; 53% of calories
Fat: 3g; 5% of calories

Instructions

Prep 15 min · Cook 15 min

Preheat your oven to 400°F and line a small baking dish with parchment paper. In a small bowl, whisk together half the lemon juice, the lemon zest, half the dried parsley, the garlic powder, the black pepper, and a third of the salt. Place the cod in the dish and rub the lemon mixture over the top.
Bake the fish until it is opaque and reaches an internal temperature of 145°F, about 12 to 15 minutes.
Three minutes after the fish goes in the oven, place the cubed potatoes in a saucepan. Cover with water and another third of the salt. Bring to a boil, then reduce heat and simmer for 6 minutes.
Add the green beans to the saucepan with the potatoes. Simmer until both are tender, about 5 minutes more.
Drain the potatoes and beans, then toss them with the remaining salt, the rest of the lemon juice, and the remaining parsley. Plate the cod alongside the vegetables and spoon any juices from the baking dish over the fish.

Nutrition

Ingredients

Instructions

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