Roasted Cod Nicoise

By Ellie Krieger

4.2 / 5

15min

35min

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cooking spray
1 ½ pounds small new red potatoes cut into 1-inch chunks
2 tablespoons olive oil divided
¼ teaspoon salt
8 ounces thin French-style green beans trimmed
1 ½ teaspoons coarse-ground Dijon mustard
⅛ teaspoon salt
⅛ teaspoon ground black pepper
4 (6 ounce) cod fillets
3 tablespoons prepared black olive tapenade
6 lemon wedges or to taste
1 cup grape tomatoes halved
2 tablespoons chopped fresh parsley