Roasted Cod with Lima Beans
- 1 (10-ounce) bag frozen lima beans
- 4 teaspoons olive oil, divided
- 4 tablespoons chopped fresh parsley leaves, divided
- Freshly ground black pepper
- 4 (6-ounce) pieces cod
- 8 tablespoons white wine, divided
Preheat the oven to 375 degrees F.
Place 4 (15-inch) long sheets of aluminum foil on a work surface. Divide the frozen lima beans among the foil sheets (about 3/4 cup per sheet). Place 1 teaspoon of olive oil 1 tablespoon of chopped parsley, and a pinch of salt and freshly ground black pepper on each pile of beans and gently toss to combine. Place 1 piece of fish over each pile of beans. Pour 2 tablespoons of white wine over each of the fish and sprinkle a pinch of salt and freshly ground black pepper. Seal up the foil packets.
Place the foil packets on a baking sheet. Bake for 20 minutes depending on the thickness of the fish. Gently transfer the beans and fish to a serving plate and serve immediately.
Recipe courtesy of Giada De Laurentiis