Baked Cod with Lemon Parmesan Sauce

Name: Baked Cod with Lemon Parmesan Sauce
Ingredients: 1 24oz jar Rao’s® Lemon Parmesan Marinara 1 lb. cod loin or halibut, fresh cut into 4 – 4oz pieces 12oz green beans, blanched 1 lb. baby potatoes or butterball potatoes, boiled or steamed, and cut into quarters ½ cup olive oil, divided 1 tbsp extra virgin olive oil, for garnish ¼ shallots, julienned 2 tbsp chopped Italian parsley ½ tbsp chopped chives

Ingredients

1 24oz jar Rao’s^® Lemon Parmesan Marinara
1 lb. cod loin or halibut, fresh cut into 4 – 4oz pieces
12oz green beans, blanched
1 lb. baby potatoes or butterball potatoes, boiled or steamed, and cut into quarters
½ cup olive oil, divided
1 tbsp extra virgin olive oil, for garnish
¼ shallots, julienned
2 tbsp chopped Italian parsley
½ tbsp chopped chives

Directions

Season the fish with salt and pepper.
Working in a large sauté pan, add 4tbsp oil.
Sear the fish, flesh side down, in the oil until it is golden brown.
Carefully remove the fish from the pan and drain off the excess oil.
Add the Rao’s^® Lemon Parmesan Marinara to the large sauté pan and add the reserved seared fish.
Allow the sauce to come to simmer and gently finish cooking the fish in the sauce.
While the fish is gently cooking the sauce, place a medium sauté pan over medium-high heat and add the remaining olive oil to the pan and heat until the oil begins to shimmer.
Add the cooked and quartered potatoes and begin to cook them until they start to brown. (approx. 2-3 minutes.)
Next, add the shallots and green beans and quickly sauté the beans and shallots until the shallots are soft and the beans are warmed through.
Divide the potato and green beans evenly among four warm plates.
Top each portion of the potatoes and green beans with a piece of fish and spoon some of the sauce over and around the fish. Garnish with chopped parsley and serve.