Cod à la Meunière with Roasted Green Beans & Potatoes

Directions

1. Preheat the oven to 450°F and place the rack in the center.
2. Cut the potatoes into wedges and lay them on a baking sheet to start roasting.
3. Place the sheet in the oven and roast the potatoes for about 10 minutes while you prep the greens.
4. Trim the ends of the green beans, then mince or press the garlic and set both aside.
5. Remove the sheet briefly, add the green beans and minced garlic to the potatoes, drizzle with olive oil, season with salt and pepper, and spread into an even layer.
6. Return the sheet to the oven and roast, tossing halfway through, until the vegetables are tender, about 10–15 more minutes.
7. Pat the cod dry, season with salt and pepper on both sides, then cook in a hot skillet with a little olive oil until browned and crisp, 3–5 minutes per side. In a small bowl, juice the lemon.
8. Once the fish is cooked, melt butter in the hot skillet until it turns light brown, then remove from heat and stir in the lemon juice and half of the chopped parsley. Toss the roasted vegetables with the remaining parsley.
9. To serve, spoon the brown butter sauce over the cod and arrange the roasted potatoes and green beans on the side.