Lemon cod & smashed potatoes

Name: Lemon cod & smashed potatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: Atlantic-inspired
Ingredients: 12 ounces raw cod fillets (340 g, two fillets Thawed, boneless; check for pin bones.); 2 medium potatoes (450 g, 1-inch chunks); 2 cups green beans; 2 tablespoons lemon juice; 1 tablespoon olive oil; 2 tablespoons fresh parsley (chopped); 6 cups water; 1/4 teaspoon fine salt

Original EZEATS recipe · editorially reviewed draft · owner review required · not kitchen-tested.

Gently baked cod pairs with fork-smashed potatoes and green beans.

Atlantic-inspired · dinner · easy

Servings: 2

Prep: 10 min

Cook: 25 min

Total: 35 min (estimate)

Estimated cost: USD 10 per serving. Not a price quote or a CAD conversion.

Diet and allergy suitability: unverified. Ingredient-list screening only, for the exact products specified. Brands, substitutions and cross-contact can change suitability. Editorial review is not kitchen testing or a medical or allergy-safety guarantee.

Known allergens: Fish. This list may be incomplete; check package labels and cross-contact.

Before you cook

Before starting, wash hands with soap and water for 20 seconds. Rinse fresh produce under running water and use clean utensils.
Check every packaged ingredient label for dietary requirements and allergens, including cross-contact notices. Choose products with no additional allergenic ingredients beyond the warnings listed here; otherwise these ingredient-based recommendations no longer apply. Listed tags apply only to the specified ingredients; they are not allergy-safe guarantees.
Refrigerate perishable ingredients until needed. Refrigerate leftovers in shallow containers within 2 hours (within 1 hour above 90°F/32°C); reheat leftovers to 74°C/165°F.
Thaw raw meat or seafood in the refrigerator. Use a separate board and utensils for raw ingredients; wash hands and clean and sanitize tools and surfaces afterward. Never put cooked food on a plate that held raw food. Check internal temperature with a clean food thermometer in the thickest part of each piece.
Keep raw seafood chilled and separate from ready-to-eat food. Use a thermometer rather than color alone to judge doneness.

Ingredients

12 ounces raw cod fillets (340 g, two fillets Thawed, boneless; check for pin bones.)
2 medium potatoes (450 g, 1-inch chunks)
2 cups green beans
2 tablespoons lemon juice
1 tablespoon olive oil
2 tablespoons fresh parsley (chopped)
6 cups water
1/4 teaspoon fine salt

Cooking instructions

Heat the oven to 400°F/200°C. Place the potatoes and water in a pot, bring to a boil and simmer for 15–18 minutes until tender. Add the green beans for the final 4 minutes; drain.
Put the raw cod fillets in a small baking dish. Drizzle with half the olive oil and half the lemon juice, and sprinkle with half the fine salt.
Bake for 12–18 minutes, depending on thickness, until each fillet reaches 70°C/158°F in its center.
Remove the green beans from the pot, then roughly mash the potatoes with the remaining oil, lemon and salt. Serve with the fish, beans and fresh parsley.

Source & attribution

Original EZEATS recipe text, authored for EZEATS EH LLC.

First-party EZEATS content; no external reuse license granted.

Editorial review: 2026-09-18. Checked for ingredient coverage, recipe structure and consistency against the cited temperature guidance. Owner review and kitchen testing are still required.

Measurements: 1 cup approximately 240 mL; 1 tablespoon 15 mL; 1 teaspoon 5 mL. Oven temperatures are conventional.