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Preheat oven to 450 degrees. Rub cod fillets with oil and season generously with sea salt and pepper. Set fish in ovenproof skillet and roast 9 minutes, until fillets are white and firm. Keep warm.
Meanwhile, in large skillet, heat remaining 2 tablespoons oil over moderately high heat until shimmering. Add green beans and stir-fry 3 minutes until beginning to brown; season with sea salt and pepper. Add ½ a cup water to skillet, cover, and steam 5 minutes until beans are crisp-tender. Uncover and cook 3 minutes longer, until water evaporates. Add garlic and cook until fragrant, then add soy sauce, vinegar, and maple syrup; stir to coat beans.Divide beans between 2 plates and set cod fillets on top. Add 1/2 cup of water to skillet along with any juices from fish and boil, scraping up any bits from bottom of pan. When sauce has thickened slightly, stir in scallions and cilantro leaves. Pour sauce over fish; and serve.