Sheet Pan Herb-Crusted Cod with Roasted Potatoes and Green Beans

Ingredients

Quantities are for 4 servings.

• 4 each Cod fillets (6 oz each)
• 1 1/2 lb Baby potatoes, halved
• 1 lb Green beans, trimmed
• 4 tbsp Olive oil
• 2 tbsp Dijon mustard
• 1 tbsp Honey
• 2 cloves Garlic
• 1 each Lemon (half juiced, half sliced)
• 1 tsp Dried dill
• 2 tbsp Panko breadcrumbs

Instructions

1. Preheat oven to 400°F and line a sheet pan with parchment paper.
2. Mix the Dijon mustard, honey, lemon juice, dill, and 1 tablespoon olive oil in a small bowl.
3. Toss the potatoes with 2 tablespoons olive oil, salt, and pepper. Arrange on one side of the sheet pan and roast for 15 minutes.
4. Toss the green beans with the remaining olive oil, salt, and pepper.
5. Remove the pan from the oven and add the green beans to the other side.
6. Place the cod fillets in the center of the pan and brush with the Dijon mixture, then sprinkle with the panko breadcrumbs. Top with the lemon slices.
7. Return to the oven and bake for 10-12 minutes, until the fish reaches 145°F internally, flakes easily, and the potatoes are tender.