Provencal Cod Potatoes and String Beans
Ingredients
- 1 pound Yukon Gold potatoes, thinly sliced
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 1 teaspoon herbes de Provence
- Kosher salt and freshly ground pepper
- 8 ounces yellow wax beans and/or green beans, trimmed
- 2 small tomatoes, diced
- 1/3 cup pitted kalamata olives, roughly chopped
- 2 tablespoons fresh lemon juice
- 4 6-ounce cod fillets (1 to 1 1/2 inch thick)
- Chopped fresh parsley, for topping
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