Baked Cod with Spicy Red Sauce, Rosemary Potatoes, and Lemon Garlic Green Beans

Rosemary Potatoes:

1. Preheat oven to 425°F.
2. In a baking dish, toss potatoes in avocado oil, black pepper, and pink salt.. Place the full rosemary sprigs on top of potatoes. Bake on middle rack until tender, 20-35 minutes. The rosemary sprigs that cooked on top of the potatoes will be dried out; break the needles off and top the potatoes with them. Throw away the stems.

Lemon Garlic Green Beans:

1. Wash them and snap the ends off. Put butter into a large pan on the stove and preheat to high heat. Add green beans.
2. Squeeze lemon over top and season with salt, pepper, and fresh minced garlic. Sauté for about 5-10 minutes until partly browned on the outside.
3. Reduce temperature to low, cover and cook until green beans are tender to your liking, 3-8 minutes.

Spicy Red Sauce:

1. Preheat a medium pan to medium heat. Once hot, add olive oil. Add the garlic and sauté for a few minutes until golden.
2. Add red pepper flakes and parsley and stir.
3. Add tomatoes, oregano, pepper, and salt and stir then let simmer for 5 minutes.
4. Turn to low heat to keep warm until meal is ready.

Cod:

1. Season fish with salt, drizzle with lemon juice and olive oil, and cook in oven at 425°F for 8-15 or so minutes, until it flakes easily with a fork (internal temp of 145ºF).

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