You don’t get much more easy and breezy than corn on the cob, a jumble of potatoes and green beans, and a crunchy fish fillet. In fact, we’d like to declare this the unofficial weeknight meal of summer. Whether you’re enjoying it by the seashore or on your backyard patio, it’s a dish that’s simple and carefree, the way our mood in the warmer months should be.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Yukon Gold Potatoes
Corn on the Cob
Wash and dry all produce. Preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Cut potatoes into bite-sized pieces. Add to another large pot with a large pinch salt and enough water to cover by 1 inch. Bring to a boil and cook until just shy of tender, about 10 minutes.
Meanwhile, cut green beans into 2-inch pieces. Once potatoes have cooked 10 minutes, add green beans to pot and cook until tender, 4-5 minutes more. Drain and return everything to pot. Meanwhile, trim, then thinly slice 1 scallion (we sent more), keeping greens and whites separate. Cut lemon** in half. Cut one half into wedges.
Combine panko, ¾ tsp fry seasoning (we sent more), a drizzle of olive oil, and a pinch of salt and pepper in a small bowl. Toss to combine. Rinse cod, then pat dry with paper towels. Season all over with salt, pepper, and another ¾ tsp fry seasoning (you'll have some leftover). Place on a lightly oiled baking sheet. Sprinkle panko mixture over tops of fillets, pressing to adhere.
Bake cod in oven until flesh is opaque and crumbs are golden brown, about 10 minutes. Once water in first large pot is boiling, add corn. Cook until tender and bright yellow, 5-7 minutes. Drain.
Add scallion whites and 1½ TBSP butter to pot with potatoes and green beans. Return to stove over medium heat and toss until butter is melted. Squeeze in juice from lemon half and toss. Season with salt and pepper.
Divide cod and green bean and potato mixture between plates. Season corn with salt and add a small pat of butter to each cob (we used ¼ TBSP each). Sprinkle scallion greens over everything and serve with lemon wedges on the side for squeezing over.