Effing Boursin-Crusted Icelandic Cod with Baby Potatoes & Green Beans

Ingredients

Serves 4:

For the Cod:

  • 2lbs of Icelandic Cod Loin

  • 1 package Boursin Garlic & Fine Herbs cheese (150g)

  • ½ cup panko breadcrumbs

  • 1 tbsp melted butter

  • Salt and pepper, to taste

  • Lemon wedges, for serving

For the Baby Potatoes:

  • 1½ lbs baby potatoes

  • 3 slices bacon, chopped

  • 1 tbsp butter

  • Salt and pepper, to taste

  • Optional: chopped parsley for garnish

For the Garlic Soy Green Beans:

  • 1 lb fresh green beans, trimmed

  • 1 tbsp olive oil or butter

  • 2 garlic cloves, minced

  • 1–2 tsp soy sauce (to taste)

Optional: sesame seeds for garnish

Directions
  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prep the potatoes:
  • Boil the baby potatoes in salted water for 10–12 minutes, until fork-tender.

  • While they cook, fry chopped bacon in a skillet until crisp.

  • Drain potatoes and toss them in the pan with the bacon, butter, salt, and pepper. Keep warm.

  1. Prepare the cod:
  • Mix panko and melted butter in a small bowl.

  • Place cod loins on the prepared baking sheet.

  • Spread about 1 tbsp of Boursin cheese over each loin, then top evenly with the panko mixture.

  • Season lightly with salt and pepper.

  1. Bake cod for 15–20 minutes, or until fish flakes easily and the topping is golden.
  2. Make the green beans:
  • Heat olive oil or butter in a skillet over medium heat.

  • Add garlic and sauté 30–60 seconds until fragrant.

  • Add green beans and sauté 5–7 minutes until tender-crisp.

  • Drizzle with soy sauce, toss to coat, and remove from heat. Sprinkle sesame seeds if desired.

  1. Serve:
     Plate cod with baby potatoes and bacon bits, then add a serving of garlic soy green beans. Finish with a squeeze of fresh lemon over the cod.

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