At the ball game, at the mall food court, in a big bowl on your coffee table at home… pretzels are everywhere, those blessed little Germanic dough knots from the Middle Ages. Here, smashed pretzels crust delicate cod, bonded by tasty and feisty mustard. The results are pure crunch on the outside, delicate on the inside, and flavor all the way around.
Cut potatoes into ¾" dice.
Place a large non-stick pan over medium heat. Add 1 tsp. olive oil and potatoes to hot pan. Stir occasionally until lightly browned, 4-6 minutes.
Transfer potatoes to one half of prepared baking sheet. Spread into a single layer on their half and roast in hot oven, 10 minutes.
Remove from oven. Potatoes will finish cooking in a later step.
Reserve pan; no need to wipe clean.
While potatoes roast, prepare ingredients.
Prepare the Ingredients
Trim and mince white portions of green onions. Slice remaining green portions on an angle.
Trim ends off green beans.
Pat cod fillets dry, and season both sides with a pinch of salt.
Finish Potatoes and Roast Cod
Place cod on empty half of baking sheet. Spread half the Dijon (reserve remaining for sauce) on cod and top with pretzel breading. You may not need all the breading.
Roast until potatoes are tender and cod reaches a minimum internal temperature of 145 degrees, 14-16 minutes.
Transfer cooked potatoes to a mixing bowl and toss with Italian dressing, green portions of green onions, and a pinch of salt.
While cod roasts, cook green beans.
Cook the Green Beans
Return pan used to brown potatoes to medium-high heat.
Add 1 tsp. olive oil and green beans to hot pan. Stir occasionally until slightly browned, 2-3 minutes.
Add 2 Tbsp. water and a pinch of salt. Cover, and cook until tender, 3-4 minutes.
Transfer green beans to a plate and tent with foil.
Cook the Sauce
Place a small non-stick pan over medium heat.
Add 1 tsp. olive oil and white portions of green onions to hot pan. Cook until slightly softened, 1 minute.
Add cream and bring to a simmer. Cook until thickened, 1-2 minutes.
Remove from burner and swirl in remaining Dijon.
Plate dish as pictured on front of card, placing cod on top of sauce. Bon appétit!