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Roasted Cod Nicoise (sheet pan)

35 min


This is a weeknight-friendly meal that looks and tastes amazing.

Roasted Cod Nicoise (sheet pan)


  • Preheat oven to 400 degrees.  Line a 9 *13 with parchment paper.  Coat with cooking spray.

  • Toss the potatoes in a bowl  with 1 1/2  Tbls. oil and 1/4 tsp. salt.  Transfer to prepared baking sheet and roast for 20 minutes.

  • Toss the green beans in bowl with remaining 1/2 Tbls. oil, mustard, remaining 1/8 tsp. salt and pepper.  

  • Push potatoes to one side of the baking sheet.  Lay beans and fish separately on the other side.  Spread 1 Tbls. of tapenade on each fillet.

  • Bake until cod is no longer translucent and flakes easily with a fork 12-15 minutes.  If vegetables need more time, transfer cod to a plate, cover with foil and keep warm.  Roast vegetables until done.

  • Serve with lemon wedges, tomatoes and parsley


  • Cooking spray

  • 1.5 lbs. sweet potatoes or a mixed of any potatoes

  • 2 Tbls. olive oil, divided

  • 1/4 tsp. salt

  • 8 oz. French-style green beans, trimmed

  • 1 1/2 tsp. Dijon mustard

  • 1/4 tsp. salt

  • 1/8 tsp. black pepper

  • 4  (6 oz.)  cod fillets

  • 4 Tbls. black olive tapenade

  • 6 lemon wedges

  • 1 cup grape tomatoes, halved

  • 2 Tbls. chopped fresh parsley

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