Roasted Cod with Lemon-Parsley Crumbs, Green Beans and Sauteed Spinach
This is one we've only done three of four times, but the combination of a little bit (and I mean little bit) of bread crumbs with the butter, lemon and parsley gives it a great flavor. You could even eliminate the bread crumbs and augment with a pesto or something to jazz up the cod. - Jeff Samuels
Prep Time: 20 Minutes
1 cup breadcrumbs (whole grain or gluten free)
3 Tbs. melted unsalted butter
3 Tbs. finely chopped fresh flat-leaf parsley
2 tsp. finely grated lemon zest
Kosher salt and freshly ground black pepper
Six 1- to 1-1/2-inch-thick cod fillets (about 6 oz. each)
One container of organic spinach
Fresh or frozen long green beans
Prepare the spinach and green beans to cook, as you will want to start those at the same time the cod is baking.
Position a rack in the center of the oven and heat the oven to 425°F.
In a medium bowl, combine the panko, butter, parsley, and lemon zest. Add a pinch of salt and a grind of pepper and stir to evenly distribute the ingredients.
Line a heavy-duty rimmed baking sheet with parchment. Arrange the cod fillets on the baking sheet and season all over with salt and pepper. Divide the panko topping among the fillets, pressing lightly so it adheres. Roast until the breadcrumbs are browned and the fish is mostly opaque (just cooked through), with a trace of translucence in the center (cut into a piece to check), 10 to 12 minutes, depending on the thickness of the fillets. Serve immediately.
While cooking, saute the spinach in some olive oil and sea salt to taste, the less the better.
If you are steaming fresh green beans you will want to start that before the fish. If frozen, prepare to boil, but do not overcook.