It really doesn't get any easier than this. All the ingredients are placed in one dish, tossed with olive oil and baked. Yep. One dish. That's it. The lemon gets all juicy and squidgy, the prosciutto gets crispy and the cod is ultra flakey and tender. The beans and tomatoes soften a bit and are enhanced with the juices from the lemon.
- 2 pounds green beans (if you can find them I highly recommend using haricots vertes)
- 2 cloves of garlic, thinly sliced
- Salt and Pepper
- Extra virgin olive oil
- 1 ½ pounds of fresh cod
- 8-10 strips of prosciutto
- ½ cup raw walnuts
- 2 lemons, halved
- 10 grape tomatoes
- Fresh Italian leaf parsley
Preheat oven to 425 degrees. Place the green beans and garlic in a 13 x 9-inch casserole dish, season with salt and pepper and toss with a few glugs of olive oil. You want to make sure the beans are nicely coated in the oil. Lay the cod over the beans and season with salt, pepper and then drizzle a bit of olive oil over the fish. Nestle the lemon halves in the corner of the dish, place the tomatoes evenly over the fish and beans, then sprinkle the walnuts over everything. Drizzle a little more olive oil over the dish, and cook for 15-20 minutes.
The fish is done when you can easily slide a knife in the thickest part.
Squeeze the roasted lemon halves over everything and garnish with fresh parsley. Serve immediately.
Inspired by Jamie Oliver