Photo of Cod Niçoise Sheet Pan Dinner by WW

Cod Niçoise Sheet Pan Dinner

Points® value
Total Time
35 min
10 min
25 min
We took inspiration from the traditional salade niçoise recipe and created a satisfying warm dinner with similar elements. There are small red potatoes, French green beans, tomatoes, and olives (we use easier-to-find kalamatas instead of niçoise), and we sub in mild, inexpensive cod for tuna. For the best browning on the potatoes, make sure to preheat the pan in the oven.


Cooking spray

4 spray(s)

Uncooked red potato

1½ pound(s), small variety, quartered (or halved if they're very small)

Olive oil

2 tbsp(s), divided

Kosher salt

1 tsp(s), divided

Black pepper

¾ tsp(s), divided

Uncooked haricot vert

12 oz

Uncooked Atlantic cod

24 oz, 4 [6-oz] fillets

Fresh parsley

1 tbsp(s), chopped


1 tbsp(s), finely chopped

Red wine vinegar

1 tbsp(s)

Pitted Kalamata olives

12 olive(s), chopped

Cherry tomatoes

1 cup(s), halved


  1. Place a sheet pan in the oven; preheat the oven to 425°F (leave the pan in the oven).
  2. In a medium bowl, combine the potatoes, 2 tsp oil, ½ tsp salt, and ¼ tsp black pepper; toss until well coated. Carefully remove the hot pan from the oven; coat the pan with cooking spray. Arrange the potatoes on the pan. Roast until almost tender, 15 to 18 minutes.
  3. Meanwhile, place the haricots verts in the same bowl that the potatoes were in. Coat with cooking spray and sprinkle with ¼ tsp each salt and black pepper; toss well to coat. Brush the tops of the fillets evenly with 1 tsp oil and sprinkle with the remaining ¼ tsp each salt and black pepper. After the potatoes have cooked for 15 to 18 minutes, carefully remove the pan from the oven. Stir the potatoes, and add the haricots verts and fillets to the pan. Roast until the fish flakes easily when tested with a fork, 10 to 12 minutes.
  4. Meanwhile, in a small bowl, stir together the parsley, shallots, vinegar, olives, and remaining 1 tbsp oil. When the fish is done, remove the pan from the oven and scatter the tomatoes over the pan. Spoon 1 tbsp of the olive mixture over each fillet.
  5. Serving size: 1 cod fillet and 1/4 of the vegetables