Sheet-Pan Lemon Piccata Cod with Blistered Green Beans & Crispy Smashed Potatoes

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Place 1 lb baby Yukon Gold potatoes in a microwave-safe bowl with a splash of water, cover loosely with a plate, and microwave on high for 4 to 5 minutes until just fork-tender.

   5 min

   Tip: Pre-steaming in the microwave is my ultimate weeknight cheat code—it shaves 20 minutes off roasting time.

2. 2

   Transfer the par-cooked potatoes to an extra-large rimmed sheet pan. Use the flat bottom of a drinking glass or coffee mug to firmly smash each potato to about 1/2-inch thickness. Add 12 oz fresh green beans around the potatoes. Drizzle everything with 2 tbsp olive oil and season with 0.75 tsp kosher salt, 0.25 tsp freshly cracked black pepper, and 0.5 tsp garlic powder. Toss the green beans and turn the potatoes to coat, then spread into a single layer.

   5 min

   Tip: Don't smash the potatoes so hard that they disintegrate into mashed potatoes; you want them flattened but still mostly in one piece.

3. 3

   Slide the baking sheet into the oven and roast the potatoes and green beans for 8 minutes to get a head start on caramelizing.

   8 min

   Tip: Roasting the veg first ensures the potatoes turn crispy and the beans blister without overcooking our delicate cod.

4. 4

   While the vegetables start roasting, pat 1.5 lbs wild-caught cod fillets completely dry with paper towels. Rub both sides with 1 tbsp olive oil and season with the remaining 0.5 tsp kosher salt and 0.25 tsp freshly cracked black pepper.

   3 min

   Tip: Dry fish is the golden rule for sheet-pan seafood. If moisture sits on the surface, the fish steams instead of roasting.

5. 5

   Carefully remove the hot sheet pan from the oven. Push the vegetables toward the outer edges to create four open wells in the middle. Place the seasoned 1.5 lbs wild-caught cod fillets in the wells. Top each fillet with overlapping slices of 1 lemon, scatter 2 tbsp capers across the fish and vegetables, and dot 3 tbsp unsalted butter over the fish fillets.

   2 min

   Tip: Putting cold butter right on the fish lets it slowly melt over the fillets while they cook, basting them in rich pan juices.

6. 6

   Return the sheet pan to the oven and roast for 10 to 12 minutes, until the cod is opaque throughout and flakes easily with a fork (internal temperature of 140°F/60°C).

   11 min

   Tip: Cod cooks fast! Keep an eye on it around the 10-minute mark so it stays juicy and flaky.

7. 7

   Remove from the oven, sprinkle the whole pan with 0.25 cup fresh flat-leaf parsley, and spoon the melted lemon-caper pan juices right over the fillets before serving immediately.

   2 min

   Tip: Take the sheet pan straight to the table with a trivet—it looks gorgeous and saves dishes.