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 ends off green beans.
Trim and mince whites portions of green onions. Slice remaining green portions on an angle.
Pat cod fillets dry.
Roast the Cod
Place cod on empty half of baking sheet. Spread half the Dijon (reserve remaining for sauce) on cod. Top with pretzel breading. You may not use all the breading.
Roast until potatoes are tender and cod reaches a minimum internal temperature of 145 degrees, 12-14 minutes.
Season cooked potatoes with a pinch of salt.
While cod roasts, cook green beans.
Cook the Green Beans
Return pan used for potatoes to medium-high heat.
Add 1 tsp. olive oil and green beans to hot pan. Cook until slightly browned, 2-3 minutes.
Add 2 Tbsp. water and a pinch of salt to green beans. Cover and cook until tender, 3-4 minutes.
Transfer green beans to a mixing bowl and toss with Italian dressing.
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 remaining Dijon to pan. Stir occasionally until thick enough to coat the back of a spoon, 2-3 minutes.
Plate dish as pictured on front of card, drizzling cod with sauce and garnishing with green portions of green onions. Bon appétit!