Italian Pesto-Crusted Cod with Haricots Verts

Method

1. Preheat oven to 220°C (425°F). Line a sheet pan with parchment paper—this prevents sticking and allows the pesto crust to develop golden edges.

2. Trim haricots verts and pat completely dry with a clean kitchen towel. Wet beans steam rather than roast, compromising their bright color and snap.

3. Toss green beans with 1 tsp olive oil, a pinch of salt, and pepper. Spread in a single layer on one side of the pan. Roast for 8 minutes—the beans should be tender-crisp with slight charring on the cut ends.

4. While beans roast, pat cod fillets dry and season lightly with salt and pepper. Spread 1.5 tbsp pesto on top of each fillet, pressing gently so it adheres. Drizzle remaining oil over the beans.

5. Remove pan from oven. Arrange cod fillets beside the beans, pesto-side up. The pan should be hot enough to sizzle upon contact—listen for that inviting crackle.

6. Roast for 12-15 minutes until cod flakes easily with a fork and the internal temperature reaches 63°C (145°F). The pesto crust should show golden-brown edges.

7. Finish with lemon zest, juice, and a pinch of red pepper flakes. Serve immediately while the contrast between the caramelized pistou and bright citrus sings.