Crispy Sesame Fish with Roasted Potatoes & Green Beans
Carb Conscious

Crispy Sesame Fish

with Roasted Potatoes & Green Beans

35 MIN
+$3.99/serving 2 Servings
Wellness at Blue Apron
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Vegetarian
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30g Of Protein
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  • with Cod
    includes two 5-oz Sustainably Sourced, Wild Caught Cod Fillets View recipe
    Wellness
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
  • with Salmon

    From the Test Kitchen

    In this dish, you'll top cod with a creamy soy mayonnaise and sesame breadcrumbs before roasting it in the oven alongside potatoes, which get a touch of sesame oil for some more nutty flavor. A simple side of green beans sautéed with garlic rounds out this dish.
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    • Nutrition
      PER SERVING
    • Calories
      810 Cals (est.)
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    fresh
    ingredients
    Crispy Sesame Fish with Roasted Potatoes & Green Beans
    Title
    • 2 Skin-On Salmon Fillets
    • 2 Tbsps Mayonnaise
    • ¼ cup Panko Breadcrumbs
    • 3 Tbsps Sesame Dressing
    • 1 tsp Black & White Sesame Seeds
    • 6 oz Green Beans
    • 2 cloves Garlic
    • ¾ lb Potatoes
    • 1 Tbsp Sesame Oil
    • 2 Tbsps Soy Glaze
    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Large dice the potatoes. Cut off and discard any stem ends from the green beans. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the sesame dressing, mayonnaise, and soy glaze. In a separate bowl, combine the breadcrumbs and sesame seeds.

    Roast the potatoes
    2 Roast the potatoes

    Line a sheet pan with foil. Place the diced potatoes on the foil; add the sesame oil and season with salt and pepper. Toss to coat; arrange in an even layer on one side of the sheet pan. Roast 15 minutes. Leaving the oven on, remove from the oven.

    Roast the fish
    3 Roast the fish

    Transfer half the sauce to a separate bowl; set aside for serving. Pat the fish dry with paper towels; season with salt and pepper on both sides. Carefully transfer to the other side of the sheet pan of partially roasted potatoes, skin side down. Evenly spread or brush the remaining sauce onto the seasoned fish, then top with the sesame breadcrumbs (pressing gently to adhere). Drizzle with olive oil. Roast 10 to 13 minutes, or until the potatoes are tender when pierced with a fork and the fish is cooked though.* Remove from the oven. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Cook the green beans & serve your dish
    4 Cook the green beans & serve your dish

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add the chopped garlic and 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the green beans are tender and the water has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the roasted fish with the roasted potatoes and cooked green beans. Top the fish with the reserved sauce. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Large dice the potatoes. Cut off and discard any stem ends from the green beans. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the sesame dressing, mayonnaise, and soy glaze. In a separate bowl, combine the breadcrumbs and sesame seeds.

    2 Roast the potatoes

    Line a sheet pan with foil. Place the diced potatoes on the foil; add the sesame oil and season with salt and pepper. Toss to coat; arrange in an even layer on one side of the sheet pan. Roast 15 minutes. Leaving the oven on, remove from the oven.

    Roast the potatoes
    Roast the fish
    3 Roast the fish

    Transfer half the sauce to a separate bowl; set aside for serving. Pat the fish dry with paper towels; season with salt and pepper on both sides. Carefully transfer to the other side of the sheet pan of partially roasted potatoes, skin side down. Evenly spread or brush the remaining sauce onto the seasoned fish, then top with the sesame breadcrumbs (pressing gently to adhere). Drizzle with olive oil. Roast 10 to 13 minutes, or until the potatoes are tender when pierced with a fork and the fish is cooked though.* Remove from the oven. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    4 Cook the green beans & serve your dish

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add the chopped garlic and 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the green beans are tender and the water has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the roasted fish with the roasted potatoes and cooked green beans. Top the fish with the reserved sauce. Enjoy!

    Cook the green beans & serve your dish
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