Flaky Cod, Golden Russet Wedges & Steamed Greens

Ingredients

• 2 count russet potatoes
• 3 tbsp sunflower oil
• 1 tsp garlic powder
• 0.5 tsp kosher salt
• 2 count cod
• 0.25 tsp kosher salt
• 1 tbsp fresh chives
• 2 cup green beans
• 1 tbsp unsalted butter
• 0.5 cup butter lettuce
• 0.25 cup whipping cream
• 0.25 cup nonfat milk
• 0.25 cup plain greek yogurt
• 0.125 tsp garlic powder

Instructions

1. 1Preheat oven to 400°F (200°C). Peel Russet Potatoes thoroughly. Cut into wedges. Toss with 2 tbsp Sunflower Oil, 1 tsp Garlic Powder, and 1/2 tsp Kosher Salt. Spread in a single layer on a baking sheet. Bake for 30-35 minutes, flipping halfway, until golden and crispy.
2. 2While potatoes bake, pat Cod fillets dry. Season with 1/4 tsp Kosher Salt. Heat 1 tbsp Sunflower Oil in a non-stick pan over medium-high heat. Sear fish for 3-4 minutes per side, until cooked through and flaky.
3. 3Steam or blanch green beans until tender-crisp. In a separate pan, melt Unsalted Butter over medium heat. Add the cooked green beans and toss to combine.
4. 4In a small saucepan, gently warm Whipping Cream and Nonfat Milk. Do not boil. Stir until slightly thickened. For the dip, combine Plain Greek Yogurt with 1/8 tsp Garlic Powder.
5. 5Serve the crispy Baked Potato Wedges with the Plain Greek Yogurt dip. Plate the Pan-Seared Cod alongside the Green Beans. Garnish the fish with Fresh Chives and serve with Butter Lettuce on the side.