Cod with potatoes, green beans and Provencal herbs in Oven – a detailed recipe for cooking. Share with friends: 
Food Photography: Bobby Lin Time: 45 min. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 cod fillets of 180 gr.
- 450 gr thinly chopped potatoes
- 1/4 Art. olive oil
- 1 tsp provence herbs
- 250 gr green beans
- 2 small tomatoes, diced
- 1/3 Art. coarsely chopped olives
- 2 tbsp. l lemon juice
- Chopped parsley for decoration
Recipes with similar ingredients: cod, potatoes, beans green, olives, tomatoes, salsa sauce, Provence herbs, lemon juice, parsley
Recipe preparation:
- Place the pan in the upper third of the oven and pre Preheat to 250 ° C. In a large bowl, combine potatoes, 2 tbsp. l olive oil and 1/2 tsp provencal herbs; sprinkle with salt generously and pepper. Combine the beans in a separate bowl, 1 tbsp. l olive oil and the remaining 1/2 tsp provencal herbs; salt and pepper taste.
- Remove the hot pan from the oven; put the potatoes in one layer on one side and green beans on the other. Bake until the potatoes are fried and the beans are soft, about 20 minutes
- In a small bowl, combine the tomatoes, olives, the remaining 2 tbsp. l olive oil, lemon juice, 1/2 tsp salt and a pinch of pepper. Salt the cod along its entire length. Remove the pan from the oven. Shift potatoes and beans to the edges of the pan, leaving a place in the middle. Place the cod in the middle of the sheet and lay out half on top tomatoes. You can make a tomato mixture to cover the fish with the addition of baked garlic. Cook until the cod becomes opaque, from 10 to 12 minutes. Sprinkle potatoes with parsley. Serve with the remaining tomato mixture.
