Crispy Cod with Charred Lemons and Green Beans
Ingredients
- 4cod fillets (6 ounces each, skin-on)
- 1 poundgreen beans
- 2lemon
- 4 tablespoonolive oil
- 3 clovegarlic
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Trim green beans and halve them lengthwise.
- 02
Cut 2 lemons in half lengthwise. Mince 3 cloves garlic.
Method
- 01
Preheat oven to 425°F. Line a large sheet pan with parchment paper.
- 02
Toss green beans with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer on the sheet pan and roast for 8 minutes.
- 03
Meanwhile, pat cod fillets dry with paper towels. Rub both sides with 1 tablespoon olive oil, 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper.
- 04
Remove sheet pan from oven. Push green beans to the sides. Nestle cod skin-side up in the center, and tuck lemon halves and garlic cloves around everything. Drizzle remaining 2 tablespoons oil over the fish.
- 05
Roast for 12–14 minutes, until cod is opaque and flakes easily with a fork, and lemon cut-sides are caramelized.
- 06
Transfer to plates. Squeeze charred lemon over the fish and vegetables, scatter red pepper flakes on top, and serve immediately.
Cod skin crisps beautifully when dry and makes a natural handle—don't skip patting the fillets. Any firm white fish (halibut, haddock, sea bass) works the same way.