Lemon Butter Cod with Potatoes and Green Beans

Ingredients

• 1 1/2 lb (680 g) cod or other white fish
• 1 1/2 lb (680 g) baby potatoes, halved
• 1 lb (454 g) green beans
• 1 lemon
• 1 tbsp butter, melted (optional)
• 1 tbsp avocado oil; garlic, paprika, salt and pepper

How to make it

1. Prep everythingHeat the oven to 425°F (220°C) and line a large rimmed sheet pan with parchment or foil. Cut the 1 1/2 lb (680 g) of baby potatoes in half, and trim the stem ends off the 1 lb (454 g) of green beans. Mince 2 cloves of garlic, juice the lemon, melt the 1 tbsp of butter, and pat the fish dry with paper towels.
2. Roast the potatoesToss the potatoes on the sheet pan with half the 1 tbsp of avocado oil, salt and pepper. Turn them cut side down and spread them out. Roast 15 minutes, until the undersides start turning golden.
3. Add the green beansPush the potatoes to one side and add the green beans with the rest of the oil and a pinch of salt. Toss to coat and roast 5 more minutes, until the beans turn bright green.
4. Make the lemon butterWhile the beans roast, stir the melted butter, lemon juice, garlic and about 1/2 tsp of paprika together in a small bowl. Season the fish on both sides with a little salt and pepper.
5. Nestle in the fishPull the pan out and make space in the middle by nudging the vegetables aside. Lay the fish in a single layer and spoon the lemon butter evenly over the top.
6. Roast until flakyRoast 10 to 12 minutes, until the fish turns from see-through to solid white, flakes apart easily with a fork, and reads 145°F (63°C) in the thickest part. The potatoes should be golden and fork-tender.
7. Serve it upDivide the fish, potatoes and green beans between 4 plates. Spoon any lemon butter left on the pan over the fish.