Page 71 - Allrecipes (January 2020)
P. 71
E L L I E S AY S . . .
“I’m not sure if much
sheet-pan cooking is
done in the South of
France, but classic
Niçoise (‘in the style
of Nice’) flavors of
olives, herbs,
tomatoes, vegetables,
and seafood
combine beautifully
on one pan for a
healthy and
sumptuous meal.
A key shortcut here
is to buy prepared
olive tapenade. Serve
this with a crusty
baguette, if you’d
like, just as they’d
do in France.”
RECIPES FROM WHOLE IN ONE: COMPLETE, HEALTHY MEALS IN A SINGLE POT, SHEET PAN, OR SKILLET
BY ELLIE KRIEGER, FROM DA CAPO LIFELONG BOOKS. © COPYRIGHT 2019 ELLIE KRIEGER
ROASTED COD NIÇOISE
HANDS-ON 15 MIN TOTAL 50 MIN SERVES 4 SUBMITTED BY ELLIE KREIGER NEW RECIPE GO ONLINE TO RATE & REVIEW
11/2 lb. small new red potatoes, 1. Preheat oven to 400°F. Line an extra- 4. Bake until cod is no longer
cut into 1-inch chunks large rimmed baking sheet with parchment translucent and flakes easily with a fork,
2 Tbsp. olive oil paper. Coat parchment with cooking spray. 12 to 15 minutes. If vegetables need
1/4 tsp. plus 1/8 tsp. salt 2. Toss potatoes in a bowl with 11/2 Tbsp. more cooking, transfer cod to a plate
8 oz. fresh thin green beans oil and 1/4 tsp. salt. Transfer to prepared and cover with foil to keep warm. Roast
11/2 tsp. coarse-ground Dijon mustard baking sheet and roast 20 minutes. vegetables 5 to 10 minutes more.
1/8 tsp. black pepper 3. Toss green beans in bowl with 5. Serve with lemon wedges, tomatoes,
4 (6-oz.) cod fillets remaining 1/2 Tbsp. oil, the mustard, and parsley. (Fish and vegetables keep up
3 Tbsp. prepared black remaining 1/8 tsp. salt, and the pepper. to 2 days, chilled in an airtight container.)
olive tapenade Push potatoes to one side of baking sheet. armagazine.com/roasted-cod-nicoise
Lemon wedges, for garnish Add green beans, leaving room for fish, HEALTHY GLUTEN-FREE
1 cup grape tomatoes, halved then add fish. Spread 3/4 Tbsp. tapenade PER SERVING (1 FILLET, 3/4 CUP POTATOES,
2 Tbsp. chopped fresh parsley on each fillet. 1/3 CUP GREEN BEANS, AND 1/4 CUP TOMATOES):
393 CAL; 13G FAT (2G SAT); 35G PRO; 34G CARB
(5G FIBER, 6G SUGARS); 455MG SODIUM
