Baked Herbed Cod with Watercress and Green Bean Salad Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 28 ounces - large new potatoes, peeled, cut into 1/2-inch pieces
  • 6 - scallions, thickly sliced
  • 1 tablespoons - chopped dill
  • 1 tablespoons - chopped cilantro
  • 4 - 5 oz. skinless boneless cod fillets
  • - juice of 2 limes
  • - salt and freshly ground black pepper
  • 7 ounces - fine green beans, halved
  • 3 ounces - bag watercress
  • 10 - white seedless grapes, halved
  • 3 ounces - radishes, thinly sliced
  • Directions:

    1. Preheat the oven to 425° F. Boil the potatoes in lightly salted water for 10 minutes and drain. Transfer to a large ovenproof dish and sprinkle over the scallions and herbs. Mix well.

    2. Place the cod fillets on top; drizzle over the lemon juice and season well. Bake in the oven for 20 minutes.

    3. Cook the green beans in lightly salted boiling water for 3 minutes. Drain and cool under cold running water.

    4. Assemble the salad in a large bowl. Layer the watercress and then scatter over the green beans, grapes and radishes.

    5. Serve the baked fish with the potatoes and watercress and bean salad.

    Brief Description

    Cod baked with potatoes, served with fresh watercress salad.

    Main Ingredient:

    cod fillets

    Category:  Fish or seafood

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 30 min

    Posted By:


    Posted On:

    July 26, 2014

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