This roasted cod Nicoise recipe is a flavorful and nutritious dish that combines tender roasted cod with a classic Nicoise salad featuring fresh ingredients like tomatoes, olives, green beans, potatoes, and eggs. The dish is drizzled with a tangy vinaigrette dressing for a burst of flavor in every bite.
Ingredients
- 4 cod fillets
- 1 cup cherry tomatoes, halved
- 1/2 cup olives
- 1/2 lb green beans, trimmed
- 1 lb small potatoes, halved
- 4 eggs
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- Salt and pepper to taste
Directions
- Preheat the oven to 400°F.
- Place the cod fillets on a baking sheet and season with salt and pepper. Roast in the oven for 15-20 minutes until cooked through.
- While the cod is roasting, boil the potatoes in a pot of salted water until tender, about 15 minutes.
- In another pot, boil the eggs for 8-10 minutes, then cool and peel.
- Blanch the green beans in boiling water for 2-3 minutes, then immediately transfer to an ice bath to stop the cooking process.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper to make the vinaigrette.
- In a large bowl, combine the cherry tomatoes, olives, green beans, and potatoes. Drizzle with the vinaigrette and toss to coat.
- Divide the salad among plates, top with the roasted cod fillets, and garnish with halved boiled eggs.
- Serve the roasted cod Nicoise immediately and enjoy!
