Crispy Butter Beans, Tomatoes, Green Beans & Cod with a Lemon Mustard Dressing
Crispy Butter Beans, Tomatoes, Green Beans & Cod with a Lemon Mustard Dressing
Ingredients
For the Roasted Vegetables and Cod
- 2 cans butter beans, rinsed and dried
- 300 grams green beans, trimmed
- 250 grams tomatoes, halved or quartered
- 1 teaspoon garlic granules
- 4 cod fillets
- 1 lemon, half for roasting, half for cod
- 4 tablespoons olive oil, plus extra for drizzling
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh parsley, chopped, for garnish
For the Lemon Mustard Dressing
- 1 tablespoon Dijon mustard
- 2 teaspoons runny honey
- 1 lemon, juiced (about 2 tablespoons)
- 2 tablespoons capers, drained
- 1 small shallot, finely sliced
- 4 tablespoons olive oil
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Preheat the oven to 200°C (390°F). Prepare the butter beans by rinsing them thoroughly under cold water and then drying them very well with kitchen roll. This step is crucial for achieving crispiness.
⏱️ 5 min•🌡️ 200
- 2
Bring a pot of salted water to a rolling boil. Add the trimmed green beans and boil for 3-4 minutes until they are bright green and slightly tender-crisp. Immediately transfer the green beans to a bowl of ice water to stop the cooking process and preserve their color. Drain well after cooling.
⏱️ 8 min
- 3
On a large baking tray, combine the dried butter beans and blanched green beans. Drizzle with 2 tablespoons of olive oil, sprinkle with garlic granules, salt, and pepper. Toss everything together to ensure the beans are evenly coated. Spread them in a single layer.
⏱️ 5 min
- 4
Roast the butter beans and green beans in the preheated oven for 15 minutes. After 15 minutes, add the halved or quartered tomatoes to the baking tray, toss gently with the other vegetables, and continue roasting for another 5-10 minutes, or until the butter beans are crispy and the tomatoes are slightly softened.
⏱️ 25 min•🌡️ 200
- 5
While the vegetables are roasting, prepare the cod. Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat. Season the cod fillets generously with salt and pepper. Once the oil is shimmering, place the cod fillets skin-side down (if applicable) in the pan. Squeeze half a lemon over the fillets. Cook for 3-5 minutes per side, depending on thickness, until the cod is opaque and flakes easily with a fork.
⏱️ 10 min
- 6
Prepare the lemon mustard dressing. In a small bowl, whisk together the Dijon mustard, runny honey, fresh lemon juice, capers, and finely sliced shallot. Slowly drizzle in 4 tablespoons of olive oil while whisking continuously until the dressing is emulsified. Season with salt and pepper to taste.
⏱️ 5 min
- 7
Once the roasted vegetables are out of the oven, transfer them to a large mixing bowl. Pour the lemon mustard dressing over the warm vegetables and toss gently to coat everything evenly.
⏱️ 2 min
- 8
Divide the dressed crispy butter beans, green beans, and tomatoes among serving plates. Top each portion with a pan-fried cod fillet. Garnish with fresh chopped parsley, a final drizzle of olive oil, and extra salt and pepper to taste.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Butter Beans, Tomatoes, Green Beans & Cod with a Lemon Mustard Dressing
For the Roasted Vegetables and Cod
- 2 cans butter beans, rinsed and dried
- 300 grams green beans, trimmed
- 250 grams tomatoes, halved or quartered
- 1 teaspoon garlic granules
- 4 cod fillets
- 1 lemon, half for roasting, half for cod
- 4 tablespoons olive oil, plus extra for drizzling
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh parsley, chopped, for garnish
For the Lemon Mustard Dressing
- 1 tablespoon Dijon mustard
- 2 teaspoons runny honey
- 1 lemon, juiced (about 2 tablespoons)
- 2 tablespoons capers, drained
- 1 small shallot, finely sliced
- 4 tablespoons olive oil
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Preheat the oven to 200°C (390°F). Prepare the butter beans by rinsing them thoroughly under cold water and then drying them very well with kitchen roll. This step is crucial for achieving crispiness.
⏱️ 5 min•🌡️ 200 - 2
Bring a pot of salted water to a rolling boil. Add the trimmed green beans and boil for 3-4 minutes until they are bright green and slightly tender-crisp. Immediately transfer the green beans to a bowl of ice water to stop the cooking process and preserve their color. Drain well after cooling.
⏱️ 8 min - 3
On a large baking tray, combine the dried butter beans and blanched green beans. Drizzle with 2 tablespoons of olive oil, sprinkle with garlic granules, salt, and pepper. Toss everything together to ensure the beans are evenly coated. Spread them in a single layer.
⏱️ 5 min - 4
Roast the butter beans and green beans in the preheated oven for 15 minutes. After 15 minutes, add the halved or quartered tomatoes to the baking tray, toss gently with the other vegetables, and continue roasting for another 5-10 minutes, or until the butter beans are crispy and the tomatoes are slightly softened.
⏱️ 25 min•🌡️ 200 - 5
While the vegetables are roasting, prepare the cod. Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat. Season the cod fillets generously with salt and pepper. Once the oil is shimmering, place the cod fillets skin-side down (if applicable) in the pan. Squeeze half a lemon over the fillets. Cook for 3-5 minutes per side, depending on thickness, until the cod is opaque and flakes easily with a fork.
⏱️ 10 min - 6
Prepare the lemon mustard dressing. In a small bowl, whisk together the Dijon mustard, runny honey, fresh lemon juice, capers, and finely sliced shallot. Slowly drizzle in 4 tablespoons of olive oil while whisking continuously until the dressing is emulsified. Season with salt and pepper to taste.
⏱️ 5 min - 7
Once the roasted vegetables are out of the oven, transfer them to a large mixing bowl. Pour the lemon mustard dressing over the warm vegetables and toss gently to coat everything evenly.
⏱️ 2 min - 8
Divide the dressed crispy butter beans, green beans, and tomatoes among serving plates. Top each portion with a pan-fried cod fillet. Garnish with fresh chopped parsley, a final drizzle of olive oil, and extra salt and pepper to taste.
⏱️ 3 min