20 Min

• 2 6 oz Cod fillets
• 3 Tbsp Non-GMO Canola or Olive Oil
• 12 oz Green Beans
• 3 Scallions, thinly sliced
• 1/4 cup Cilantro Leaves (optional)
• 2 Garlic Cloves, minced 
• 1 tsp Rice Wine Vinegar
• 2 tsp Soy Sauce
• 1 tsp Maple Syrup
• Sea Salt and Black Pepper

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.