One pan roast of Norwegian Cod loin, green beans, new potatoes with lemon & olive oil
17 MARCH 2014
Ideal for Sunday lunch, this delicious, easy roast creates the minimum of mess in the kitchen. Packed full of citrus punch, you’ll have this dish on the table in no time.
1kg new potatoes, scrubbed and cut into wedges
4 tbsp olive oil
Loose handful of sage leaves, roughly chopped
1 lemon, cut into wedges
4-6 cloves garlic, unpeeled
400g green beans, cut in half on the diagonal
4 cod loin fillets, weighing approx. 200g each
Salt & freshly ground black pepper
Preheat the oven to 200°C.
In a large sturdy roasting tin, toss the potatoes in the olive oil and sage. Squeeze over the lemon juice and then tuck in the lemon skins along with the garlic cloves. Season with a little salt and freshly ground black pepper and roast in the oven for 15 minutes.
Whilst the potatoes are roasting, blanch the green beans in a pan of boiling water for 3-4 minutes. Drain well then toss through the potatoes, making sure they are coated all over in oil. Lay the fish fillets over the top and season with a little more salt and pepper. Drizzle the fish with a little olive oil and roast in the oven for around 12 more minutes or until the fish is opaque and cooked through. This cooking time may vary a little, depending on the size of your fish.
Serve immediately, pouring over the delicious roasting juices.