Ingredients
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1 (16 oz) pkg baby potatoes (red, yellow, and/or purple)
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1/2 lb green beans, trimmed
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3 tbsp olive oil, divided
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4 (6 oz) fish fillets, such as tilapia, cod, halibut, or haddock
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1 tbsp stone-ground mustard
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2 tsp lemon juice
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2 tbsp chopped fresh herbs, such as chives or parsley, to garnish (optional)
Steps
1
Preheat oven to 425°F. To a microwave-safe medium bowl, add the potatoes and ½ cup water. Season with salt and pepper. Cover with vented plastic and microwave 6–8 min., until mostly tender. Remove plastic, drain water, and let potatoes cool slightly.
2
To a large rimmed parchment-lined baking sheet, add the green beans and 1 tbsp oil. Season with salt and pepper. Toss to combine. Move beans to be on one-third of baking sheet.
3
Evenly distribute potatoes next to green beans on baking sheet. Using a potato masher or fork, gently smash each potato to ½ inch in height. Drizzle 1 tbsp oil over potatoes and season with salt and pepper.
4
Add the fish fillets to baking sheet. In a small bowl, combine remaining 1 tbsp oil, mustard, and lemon juice. Brush mustard mixture on top of fish. Bake 20–25 min., until potatoes are crispy and fish flakes easily with a fork. Garnish with the herbs to serve, if desired.
