Ingredients

• cooking spray
• 1.5 pounds small new red potatoes , cut into 1-inch chunks
• 2 tablespoons olive oil , divided
• 0.25 teaspoons salt
• 8 ounces thin French-style green beans , trimmed
• 1.5 teaspoons coarse-ground Dijon mustard
• 0.13 teaspoons salt
• 0.13 teaspoons ground black pepper
• 4 , 6 ounce
• 3 tablespoons prepared black olive tapenade
• 6 lemons wedges , or to taste
• 1 cup grape tomatoes , halved
• 2 tablespoons chopped fresh parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line an extra-large rimmed baking sheet with parchment paper. Coat parchment with cooking spray.
2. 2 Toss potatoes in a bowl with 1 1/2 tablespoon oil and 1/4 teaspoon salt. Transfer to the prepared baking sheet and roast for 20 minutes.
3. 3 Toss green beans in bowl with remaining 1/2 tablespoon oil, mustard, remaining 1/8 teaspoon salt, and pepper. Push potatoes to one side of the baking sheet. Lay beans and fish separately on the other side. Spread 3/4 tablespoon tapenade on each fillet.
4. 4 Bake until cod is no longer translucent and flakes easily with a fork, 12 to 15 minutes. If vegetables need more time, transfer cod to a plate and cover with foil to keep warm. Roast vegetables 5 to 10 minutes more.
5. 5 Serve with lemon wedges, tomatoes, and parsley.

Nutrition per serving