Recipe Summary test

10 mins
10 mins


Ingredient Checklist


Instructions Checklist
  • In a large nonstick skillet, heat 3 tablespoons EVOO, 3 turns of the pan, over medium to medium-high heat. Add the potatoes and cook, turning occasionally, until tender, 15 to 20 minutes. Season with salt.

  • While the potatoes are working, place an ovenproof pan in the oven and preheat to 425 degrees . Rub EVOO all over the cod and cook in the pan for 7 minutes; remove from the oven.

  • While the fish is working, in a saucepan, heat 2 tablespoons EVOO, 2 turns of the pan, over medium heat. Add the onion and garlic and cook until softened, about 8 minutes. Season with salt and pepper. Stir in the tomatoes.

  • Top the fish with the tomato sauce. Lay the ham slices on top. Roast the fish until cooked through, 8 to 10 minutes.

  • Fill a medium saucepan with enough water to reach a depth of 1 inch; bring to a boil. Salt the water, add the green beans and cook until crisp-tender, 5 minutes.

  • Place a bed of green beans on plates. Top with a cod fillet, tomato sauce and ham. Serve with the potatoes and bread.