with Roasted Potatoes & Green Beans

Yield: 2
Adapted from Blue Apron

Flaky cod with creamy lemon pesto and crunchy almond breadcrumbs, roasted it in the oven to achieve an irresistibly crispy, golden brown crust. It’s the perfect accompaniment to the simple sides of roasted green beans and potatoes (with more lemon pesto for dipping).
Time: 35

• 26-8 oz cod fillets
• ⅓cup basil pesto
• 1lemon
• 2TBS mayonnaise
• ¼cup panko breadcrumbs
• ¾lb potatoes
• 6oz green beans
• 2TBS sliced roasted almonds

Prep:

Preheat the oven to 450°F.

Wash and dry the fresh produce.

Cut the potatoes into ½-inch rounds.

Cut off and discard any stem ends from the green beans.

Zest the lemon to get 2 tsp.

Quarter and de-seed the lemon.

Roughly chop the almonds.

In a bowl, combine the pesto, mayonnaise, and the juice of 2 lemon wedges. Season with salt and pepper.

In a separate bowl, combine the breadcrumbs, lemon zest, and chopped almonds.

Roast the potatoes:

Line two sheet pans with foil or parchment. Transfer the potato rounds to one sheet pan. Drizzle with olive oil, season with salt and pepper. Toss to coat and arrange in an even layer. Roast 19 to 21 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the fish & green beans:

Meanwhile, transfer half the creamy pesto to a separate bowl, set aside for serving.

Transfer the green beans to the remaining sheet pan, drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer on one side.

Lightly oil the other side of the sheet pan.

Pat the fish dry with paper towels, season with salt and pepper on both sides. Transfer to the oiled portion of the sheet pan.

Evenly top the fish with the remaining creamy pesto, then top with the almond breadcrumbs (pressing gently to adhere).

Season with salt and pepper. Roast 12 to 15 minutes, or until the fish is cooked though, and the green beans are tender when pierced with a fork. Remove from the oven.

Finish the green beans:

Evenly top the roasted green beans with the juice of 1 lemon wedge (you will have extra), carefully stir to coat.

Serve:

Serve the roasted fish with the roasted potatoes and finished green beans.

Serve the reserved creamy pesto on the side. Enjoy!