Baked cod and greens — Mexican — flexible family version

Serves 4

Ingredients

• 4 cod fillets, 150 g each
• 450 g green beans
• 2 cups cherry tomatoes
• 2 cups par-cooked baby potatoes
• 1 tbsp avocado oil
• 1 lime, zest and juice
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Fine salt and black pepper, to taste
• Fresh herbs or baby greens, to serve
• Fresh herbs or lemon wedges, to serve

5 steps

Method

1. Heat the oven to 425°F (220°C). Line a large sheet pan with parchment.
2. Cut the main ingredients into similarly sized pieces and spread them out without crowding.
3. Stir the seasonings into the oil, then coat everything evenly.
4. Roast for about 13 minutes, turning halfway, until cooked through with browned edges.
5. Rest for 3 minutes, taste, and finish with the herbs or citrus juice.