Lemon-Dijon Baked Cod

Servings: 4 · Prep: 15 min · Cook: 45 min · Total: 60 min

Ingredients

• 1 1/2 pounds Raw cod fillets
• 1 1/2 pounds Baby potatoes
• 1 pound Green beans
• 1 each Lemon
• 2 tablespoons Dijon mustard
• 1 cup Heavy cream
• 2 each Garlic cloves
• 2 tablespoons Olive oil
• 1 tablespoon Unsalted butter
• 1 1/2 teaspoons Fine salt
• 3/4 teaspoon Ground black pepper
• 2 cups Water for steaming

Equipment

Whisk; Tongs; Instant-read thermometer; Measuring cups and spoons; Small saucepan; Fine grater; Knife and cutting board; fish spatula; produce brush; 18-by-13-inch rimmed baking sheet; 11-by-7-inch baking dish; 3-quart saucepan with lid and steamer basket; whisk; tongs; instant-read thermometer; measuring cups and spoons; small saucepan; fine grater; knife and cutting board

Steps

1. Heat the oven and prepare the produce. Heat the oven to 425°F, with racks in the middle and upper thirds. Wash your hands with soap and water. Rinse the potatoes, green beans and lemon under running water, scrubbing the potatoes and lemon with a clean produce brush. Remove damaged areas and dry the produce. Halve the potatoes, quartering larger ones to make roughly 1-inch pieces. Trim the beans. Finely grate 1 teaspoon lemon zest, then squeeze and measure 2 tablespoons juice.
   • 1 1/2 pounds potato
   • 1 pound green beans
   • 1 teaspoon lemon — zested and juiced
   • 2 tablespoons lemon — zested and juiced
2. Start roasting the potatoes. Toss the potatoes directly on the baking sheet with the olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. Spread them in a single layer with their cut sides down. Roast on the upper rack for 25 minutes.
   • 1 1/2 pounds potato
   • 2 tablespoons olive oil
   • 3/4 teaspoon salt
   • 1/4 teaspoon Ground Black Pepper
3. Warm the lemon-Dijon sauce. About 20 minutes into the potato roasting time, combine the heavy cream, garlic and lemon zest in the small saucepan. Warm over low heat for 3–4 minutes, stirring occasionally, until lightly steaming; do not let it boil. Remove from the heat and whisk in the Dijon mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper. Slowly whisk in 1 tablespoon lemon juice.
   • 1 cup cream
   • 2 Each garlic — minced
   • 1 teaspoon lemon — zested and juiced
   • 2 tablespoons dijon mustard
   • 1/4 teaspoon salt
   • 1/4 teaspoon Ground Black Pepper
   • 1 tablespoon lemon — zested and juiced
4. Prepare the cod. Pat the cod thoroughly dry with paper towels and season with 1/4 teaspoon salt. Fold any thin tail ends underneath to make the pieces more even in thickness. Pour the warm sauce into the baking dish, arrange the cod in a single layer and spoon a little sauce over each fillet. Wash your hands and clean any surfaces and utensils that touched the raw fish.
   • 1 1/2 pounds cod fillets
   • 1/4 teaspoon salt

   Keep raw cod separate from the vegetables, and clean hands, surfaces, and utensils that touched the fish.

5. Bake the cod and finish the potatoes. After the potatoes have roasted for 25 minutes, turn them with tongs and reduce the oven temperature to 400°F. Place the cod on the middle rack, leaving the potatoes above it. Bake the cod for approximately 15–20 minutes, beginning temperature checks at 12 minutes. Remove each fillet when its thickest part reaches 145°F; the flesh should be opaque and separate easily into moist flakes. Continue roasting the potatoes until browned and tender, approximately 40–45 minutes total.

   Check each fillet with a clean thermometer and remove it when its thickest part reaches 145°F.

6. Steam and season the green beans. While the cod bakes, put the 2 cups water in the larger saucepan and fit the steamer basket above the water. Cover and bring to a boil. When the fish has baked for about 10 minutes, add the green beans to the basket, cover and steam for 5–7 minutes, until bright green and crisp-tender. Carefully remove the basket and discard the cooking water. Return the beans to the empty saucepan and toss with the butter, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
   • 2 cups Water
   • 1 pound green beans
   • 1 tablespoon butter
   • 1/4 teaspoon salt
   • 1/4 teaspoon Ground Black Pepper

   Open the steamer lid away from your face and handle the hot basket carefully to avoid steam burns.

7. Finish the sauce and serve. Transfer the cooked cod to four plates. Let the baking sauce stand for 2 minutes, then gently whisk in the remaining 1 tablespoon lemon juice. Divide the sauce evenly among all four fillets. Add one-quarter of the potatoes and green beans to each plate and serve immediately.
   • 1 tablespoon lemon — zested and juiced

https://plumtally.com/recipes/lemon-dijon-baked-cod-riozdko4f0nk