Baked Cod with Potatoes and Green Beans
Ingredients (Serves 4)
For the Cod:
• 4 cod fillets (about 6 ounces each)
• 2 tablespoons olive oil
• 2 teaspoons lemon juice
• 2 teaspoons garlic powder
• 1 teaspoon paprika
• Salt and pepper, to taste
• Lemon wedges (for serving)
For the Potatoes:
• 1.5 pounds baby potatoes (or diced regular potatoes)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried rosemary (or thyme)
• Salt and pepper, to taste
For the Green Beans:
• 1 pound fresh green beans, trimmed
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• Salt and pepper, to taste
• Optional: 1 teaspoon lemon zest or a squeeze of lemon juice for extra flavor
Instructions
Step 1: Prep and Bake the Cod
1. Preheat your oven to 400°F (200°C) and line a baking dish with parchment paper.
2. Pat the cod fillets dry with a paper towel. Place them in the prepared dish.
3. In a small bowl, mix olive oil, lemon juice, garlic powder, paprika, salt, and pepper. Brush this mixture evenly over the fillets.
4. Bake for 12-15 minutes, or until the cod is opaque and flakes easily with a fork.
Step 2: Air-Fry the Potatoes
1. Preheat the air fryer to 400°F (200°C) for 3-5 minutes.
2. In a bowl, toss the potatoes with olive oil, garlic powder, paprika, rosemary, salt, and pepper until evenly coated.
3. Place the potatoes in the air fryer basket in a single layer (cook in batches if needed). Air fry for 15-20 minutes, shaking the basket halfway through, until golden and crispy.
Step 3: Cook the Green Beans
1. Heat olive oil in a large skillet over medium heat.
2. Add the minced garlic and sauté for 1 minute until fragrant.
3. Add the green beans and toss to coat in the garlic oil. Season with salt and pepper, add a slab of butter on top.
4. Cover the skillet and cook for 5-7 minutes, stirring occasionally, until the green beans are tender but still crisp.
5. Optional: Add lemon zest or a squeeze of lemon juice before serving for extra brightness.
Serve
• Plate the baked cod alongside the air-fried potatoes and green beans. Add a lemon wedge to each plate for squeezing over the cod and vegetables. Enjoy!
