Roasted Cod with Lima Beans

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I also thought this recipe was pretty bland. I understand it was simple but I too thought the wine and parsley would add a bit more flavor. After 20 minutes of cooking, my lima beans were also still crunchy and under-cooked. I gave them 5 more minutes but still no good and I didn't want to over do the fish. I'm dealing with an ancient oven so that could be part of it but I didn't enjoy it enough to try again. I gave 2 stars though because the fish had a nice basic flavor.

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Delicately flavoured, allowing the cod and broad beans I used shine through. (The latter are one of my husband's top favourite foods. I, too, appreciated that it was quick and easy with no cleanup to speak of. We will be having it again, especially as I still have frozen broad beans from our garden. Thanks, Giada and Food Network.

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The simplicity of this recipe appealed to me, but ultimately, I was disappointed. I thought the wine would impart some flavor to the beans and fish, but it sure didn't. Turned out very bland even though I added ample salt and pepper to both sides of the fish... Edible, but won't be making this again. Sorry, Giada!

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This does nothing to help cod or limas be better.
It isn't often I hate a recipe by Giada.

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I love recipes that let the true flavors of the ingredients shine and this recipe hits the mark. It's also great that it's so incredibly simple to make and delicious. I substituted edamame for the lima beans because that's what I had on hand - otherwise made the recipe as is. This is definitely a keeper. Thanks Giada

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I didn't have any white wine in the house, but we did have a bottle of champagne in the refrigerator sitting on the side door since last year. I popped the champagne, gave the fish an extra splash and drank the rest with dinner. It was deeee-lish!

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This was delicious! I love lima beans and gobbled up every last one. It was also super easy to make. I picked some fresh parsley from my garden, and lima beans in the freezer, and it was in the oven in under 10 minutes. This recipe also deserves kudos for being easy to make for one or two people. Tonight I made enough for myself and had a delicious dinner in less than 30 minutes, with no pots and pans to clean! I was pleasantly satisfied with one serving and a glass of white wine and nothing more. I will definitely make this again, this is perfect for busy week nights. With a recipe like this there is no excuse for not cooking! If I was making this for guests, I'd add a salad, some crusty bread, and a side dish, basmati brown rice would be perfect. Fresh fruit for dessert. I should probably give it another star! Thanks Giada!

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I know a quite a few people thought this recipe was pretty bland, but my husband and I both loved it. Sometimes I just love the natural tastes of food with simple enhancements, such as a little wine, olive oil and salt and pepper.. Sometimes, it's the simple things that are so good. We love the way the mild buttery cod flavor is allowed to shine in this dish. I love the simplicity of this dish as well. I have yet to come across a Giada recipe that I don't absolutely love.
t

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First, this is not a dish with tons of strong flavors. It's very mild, but that's the intent. Use a mild fish, like cod, snapper, or tilapia - it works well with all whitefish that I've tried. The olive oil and white wine really work overtime in this dish to create a nice, simple flavor that really compliments the lima beans so well. My only addition is a squeeze of fresh lemon juice right before serving. DH turned up his nose at the idea of this the first time I served it. He said the thought of fish and lima beans just wasn't appetizing. But after tasting it, he admittedly loved it, and now requests it on occasion. It's not the *most amazing* fish dish ever, but it's really very good if you use the right ingredients. Serve with asparagus spears, a crusty whole grain roll, and something chocolate for dessert. So yummy! Thanks, Giada - as usual I can count on your delicious and simple food!

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This recipe was so-so for me because it lacked excitement. It was a simple, light flavored white fish. Plus, my lima beans did not absorb the season well and didn't care for them. I would have rather made fish tacos. Ah well, had to try it, most of Giada's recipes are great.