Spiced Butter Baked Cod With Green Beans Recipes

SPICED BUTTER BAKED COD WITH GREEN BEANS

Steps:

• Heat the oven to 400°.
• Toss the green beans with 1/2 tsp. salt and the pepper in a 9x13" / 3 qt. baking dish.
• Pat dry the cod fillets and place on top of the green beans.
• Sprinkle the fillets with another 1/2 tsp. salt plus the garlic powder and smoked paprika. Divide the butter into half-tablespoons and place 2 on top of each fillet.
• Bake for 15-20 minutes, until an instant read thermometer inserted into the thickest part of the fillet reads 125°.
• While the cod bakes, add the sliced almonds to a small, dry skillet. Heat over medium heat, stirring occasionally, until golden and toasty, about 7-10 minutes.
• Once the cod is done, gently remove to a serving platter. Toss the green beans with the spiced buttery juices, add to the serving platter and sprinkle over the sliced almonds. Squeeze the lemon wedges over the top and serve.

PAN SEARED COD WITH HERB BUTTER SAUCE AND ROASTED GREEN BEANS

Steps:

• adjust oven rack to lowest position and heat to 475 degrees. Mince garlic, grate 2 teaspoons lemon zest and squeeze 2 tablespoons juice. Combine 3 tablespoons oil, garlic and 1 teaspoon lemon zest in large bowl and microwave until bubbling, about a minute. Whisk mustard lemon juice, salt and pepper into garlic mixture, set aside.
• Trim green beans. Toss sugar , 1 tablespoon of oil, green beans, salt and pepper together on rimmed baking sheet. spread green beans into even layer, cover tightly with aluminum foil and roast for 10 minutes.
• While green beans steam, mince shallot. Chop 1/4 cup basil. Cut butter into 4 pieces. Place flour in shallow dish. Pat cod dry with paper towels and season with salt and pepper. Dredge lightly in flour.
• Remove foil from green beans , stir andcontinue to roast until brown, 10 - 12 minutes. Transfer green beans to bowl with dressing, add two tablespoons chopped basil, and toss to combine.
• while green beans roast heat two tablespoons oil in 12 inch skillet until just smoking. Place cod in skillet and cook until golden and flakes apart when prodded with apring knife. Transfer to plate.
• Add remaining 1 tablespoon oil, shallot and 1/4 teaspoon salt to now empty skillet. Cook over medium heat, cook over medium heat until softened about 1 minute. Add wine, remaining 1 tablespoon lemon juice and simmer until reduced by half, about two minutes. Off heat, whisk in butter and remaining two tablespoons basil. Pour over cod. serve with green beans.