Cod Skillet with Green Beans, Tomatoes and Olives

Juicy cod rests on a bed of crisp green beans, cherry tomatoes and olives, finished with lemon and parsley for a fresh flavor. The dish is light, filling and ready in 30 minutes.

By yumbelo · 2 servings · 30 minutes

Ingredients

• 400 g Cod fillet
• 200 g green beans
• 200 g cherry tomatoes
• 0.5 pc red onion
• 2 pc garlic cloves
• 50 g black olives, pitted
• 2 tbsp olive oil
• 0.5 pc lemon, juice
• 1 bunch flat-leaf parsley
• 1 pinch chili flakes
• salt
• black pepper, freshly ground

Method

1. Trim the green beans, cut off the ends and cut the beans into two to three pieces. Halve the cherry tomatoes, cut the onion into thin strips and finely dice the garlic.
2. Finely chop the parsley. Squeeze the lemon half. Pat the cod fillets dry and season them with salt and pepper.
3. Heat 1 tbsp olive oil in a large pan over medium heat. Fry the beans in it for 4 to 5 minutes until they take on a little color, then season with a pinch of salt and remove from the pan.
4. Heat the remaining olive oil in the pan and sweat the onion over medium heat for 3 minutes until translucent. Briefly fry the garlic and chili flakes until fragrant.
5. Add the cherry tomatoes and olives to the pan and let them break down slightly for 3 minutes. Return the beans and season everything with salt and pepper.
6. Place the cod fillets on the vegetables, cover the pan and cook the fish over low heat for 6 to 8 minutes, until it flakes easily with a fork.
7. Drizzle the fish with lemon juice, sprinkle with the parsley and serve immediately.