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Mustard-Crusted Cod with Bell Peppers and Beans Recipe

Mustard-Crusted Cod with Bell Peppers and Beans Recipe - 4 servings


6 tablespoons couscous

2 tablespoons Dijon mustard

4 cod steaks, each about 5 oz

3 red bell peppers

1 tablespoon olive oil

12 oz green beans, trimmed and sliced

Squeeze of lemon juice

Freshly ground black pepper


Preheat the oven to 400oF. Place the couscous in a small bowl, pour 1/2 cup cold water over, and let soak for 5 minutes. Spread the mustard evenly over the cod steaks, sprinkle the couscous on top, and press to adhere. Set to one side. Halve, core, and seed the peppers, then cut each half into 4 strips. Place the pepper strips in a roasting pan, drizzle the olive oil over, and toss well to coat with the oil. Roast for 25-30 minutes. Toss the green beans in with the peppers and season with black pepper. Set the cod steaks on top, couscous side up, and squeeze the lemon juice over them. Roast for 8-10 minutes. Serve hot.

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