Baked cod with potatoes, green beans and Provencal herbs

Ingredients:

• 4 cod fillets, 180 g each.
• 450 g potatoes, thinly sliced
• 1/4 cup olive oil
• 1 tsp Provencal herbs
• 250 g green beans
• 2 small tomatoes, diced
• 1/3 cup olives, coarsely chopped
• 2 tablespoons lemon juice
• Chopped parsley for garnish

Preparation:

1. Place a baking sheet in the upper third of the oven and preheat to 250°C. In a large bowl, combine the potatoes, 2 tablespoons olive oil, and 1/2 teaspoon herbes de Provence; season generously with salt and pepper. In a separate bowl, combine the beans, 1 tablespoon olive oil, and the remaining 1/2 teaspoon herbes de Provence; season with salt and pepper to taste.
2. Remove the hot baking sheet from the oven; arrange the potatoes in a single layer on one side and the green beans on the other side. Bake until the potatoes are browned and the beans are tender, about 20 minutes.
3. In a small bowl, combine the tomatoes, olives, remaining 2 tablespoons olive oil, lemon juice, 1/2 teaspoon salt, and a pinch of pepper. Season the cod along its entire length with salt.
   
   Remove the baking sheet from the oven. Move the potatoes and beans to the edges of the baking sheet, leaving a space in the middle. Place the cod in the center of the sheet and arrange half of the tomatoes on top. You can tomato mixture To coat the fish, add roasted garlic. Cook until the cod is opaque, 10 to 12 minutes. Sprinkle the potatoes with parsley. Serve with the remaining tomato mixture.