Lemon-Herb Baked Cod with Garlic-Steamed Green Beans Adaptado para ERGE Reflujo Gastroesofágico
ERGE Reflujo Gastroesofágico USA 🔥 420 kcal ⏱️ 25 min

Lemon-Herb Baked Cod with Garlic-Steamed Green Beans


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A light, GERD-friendly American meal featuring flaky white cod baked with fresh herbs and lemon zest, served alongside tender green beans steamed with a hint of garlic. This dish avoids common triggers while delivering satisfying flavor and nutrition.

🥕 Ingredientes

  • 2 (6 oz) cod fillets, skinless
  • 1 tbsp olive oil
  • 1 tsp lemon zest
  • 1 tbsp fresh parsley, chopped
  • 1 tsp fresh dill, chopped
  • 1/4 tsp dried oregano
  • Salt to taste (optional, use sparingly)
  • 8 oz fresh green beans, trimmed
  • 1 clove garlic, minced
  • 2 tbsp water or low-sodium vegetable broth
  • 1 tsp lemon juice (optional, for finishing)

🔥 Preparación

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Pat cod fillets dry with paper towels. Place on baking sheet.
  3. In a small bowl, mix olive oil, lemon zest, parsley, dill, and oregano. Brush mixture evenly over cod fillets.
  4. Bake for 12-15 minutes, until fish flakes easily with a fork.
  5. While fish bakes, place green beans, garlic, and water in a skillet. Cover and steam over medium heat for 5-7 minutes, until beans are tender-crisp.
  6. Serve cod immediately with green beans on the side. Drizzle with lemon juice if desired.

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