Baked Cod with Baked Potato and Steamed Green Beans

Preheat your oven to 400°F (200°C).

Scrub 1 large russet potato clean under running water and pat dry. Pierce the potato 4-5 times with a fork all over. Place directly on the oven rack and bake for 45 minutes until tender when squeezed.

While the potato bakes, trim the ends off 6 oz of fresh green beans and rinse them clean. Set aside.

After the potato has baked for 30 minutes, prepare the cod. Pat 8 oz cod fillet dry with paper towels and place in a small baking dish.

Cut 1 tablespoon of butter into small pieces and dot over the cod fillet. Sprinkle the cod with 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Cut 2 thin slices from 1 lemon and place on top of the fish.

Place the baking dish with cod in the oven alongside the potato. Bake the cod for 12-15 minutes until it flakes easily with a fork and reaches 145°F internal temperature.

When the cod has 5 minutes left, fill a medium pot with 2 inches of water and bring to a boil. Place the prepared green beans in a steamer basket or colander over the boiling water. Cover and steam for 5-6 minutes until bright green and tender-crisp.

Remove the potato from the oven and let it cool for 2 minutes. Cut a slit lengthwise down the center and gently squeeze the ends to open. Fluff the inside with a fork.

Add 2 tablespoons of butter to the opened potato and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Drain the green beans and transfer to your plate. Squeeze juice from half of the remaining lemon over the green beans.

Place the cod fillet, baked potato, and green beans on your plate. Serve with extra lemon wedges on the side.