Pan-seared Cod, Herb-butter Sauce, and Roasted Green Beans

Updated at: Thu, 04 Jul 2024 02:12:00 GMT

Step 1

Oven rack to lowest position. Oven 475.

Step 2

Combine 3 Tbsp oil, garlic, and 1 tsp lemon zest and heat on low until bubbling. Whisk in mustard, 1 Tbsp lemon juice, ¼tsp salt, and ¼tsp pepper. Set aside.

Step 3

Toss sugar, 1 Tbsp oil, green beans, ¼tsp salt, and ¼tsp pepper and spread on rimmed baking sheet. Cover tightly with foil, and roast 10 minutes.

Step 4

Place flour in a shallow bowl. pat cod dry and season with salt and pepper. dredge fillets lightly with flour.

Step 5

Remove foil from beans, stir, and continue to roast until spotty brown, 10-12 min. Transfer beans to a bowl and add 2 Tbsp basil and dressing, toss to combine. Transfer to serving platter and tent with foil to keep warm.

Step 6

Heat 2 Tbsp oil in 12-inch nonstick skillet over med heat. Cook cod until lightly golden and 140 inside, 4-6 min per side.

Step 7

Add 1 Tbsp oil, shallot, and ¼tsp salt to empty skillet. Cook over med until softened, about 1min. Add wine, remaining tsp lemon zest, and remaining Tbsp lemon juice and simmer until reduced by half, about 2 min. Off heat, whisk in butter and remaining 2 Tbsp basil. Season to taste. Pour sauce over cod and seve with beans.

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