Grana Padano & Panko-Crusted Cod with Roasted Potatoes  & Lemon-Dressed Broccoli

Grana Padano & Panko-Crusted Cod

with Roasted Potatoes & Lemon-Dressed Broccoli

35 MIN
2 Servings
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From the Test Kitchen

We’re topping flaky cod with layers of smooth dijon and cheesy Italian-seasoned breadcrumbs, then roasting it in the oven to achieve an irresistibly crispy, golden brown crust—an easy technique that yields bright, flavorful results. It’s the perfect accompaniment to our simple sides of roasted broccoli and potatoes finished with a bit of nutty Grana Padano cheese.

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  • Nutrition
    PER SERVING
  • Calories
    460 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
Prepare & start the potatoes:
1 Prepare & start the potatoes:

Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Thinly slice the potatoes into 1/4-inch-thick rounds. Place in a large bowl; drizzle with 1 teaspoon of olive oil and season with salt, pepper, and half the Italian seasoning. Toss to coat. Reserving the bowl, transfer the seasoned potatoes to the sheet pan; arrange in an even layer on one side. Roast 11 minutes. Leaving the oven on, remove from the oven.

Make the breadcrumb topping:
2 Make the breadcrumb topping:

While the potatoes roast, peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Grate the cheese on the small side of a box grater. Quarter and deseed the lemon. In a bowl, combine the breadcrumbs, garlic paste, half the grated cheese, the juice of 2 lemon wedges, 2 teaspoons of olive oil, and the remaining Italian seasoning. Season with salt and pepper.

Prepare the broccoli & roast the vegetables:
3 Prepare the broccoli & roast the vegetables:

While the potatoes continue to roast, cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Transfer to the reserved bowl. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; toss to coat. Carefully transfer to the other side of the sheet pan of partially roasted potatoes. Arrange in an even layer. Roast 13 to 15 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven.

Roast the fish:
4 Roast the fish:

While the vegetables roast, line a separate sheet pan with foil. Lightly oil the center of the foil with 1/2 teaspoon of olive oil. Pat the fish dry with paper towels. Season with salt and pepper on both sides. Transfer to the oiled portion of the foil. Evenly spread or brush the mustard onto the fish, then top with the breadcrumb topping (pressing to adhere). Roast 14 to 16 minutes, or until the topping is browned and the fish is cooked through. Remove from the oven.

Finish the vegetables & serve your dish:
5 Finish the vegetables & serve your dish:

Evenly top the roasted potatoes with the remaining grated cheese. Return to the oven and roast 2 to 4 minutes, or until the cheese is melted. Remove from the oven. Carefully top the roasted broccoli with the juice of the remaining lemon wedges. Serve the roasted fish with the finished vegetables. Enjoy!

Tips from Home Chefs

Prepare & start the potatoes:
1 Prepare & start the potatoes:

Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Thinly slice the potatoes into 1/4-inch-thick rounds. Place in a large bowl; drizzle with 1 teaspoon of olive oil and season with salt, pepper, and half the Italian seasoning. Toss to coat. Reserving the bowl, transfer the seasoned potatoes to the sheet pan; arrange in an even layer on one side. Roast 11 minutes. Leaving the oven on, remove from the oven.

2 Make the breadcrumb topping:

While the potatoes roast, peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Grate the cheese on the small side of a box grater. Quarter and deseed the lemon. In a bowl, combine the breadcrumbs, garlic paste, half the grated cheese, the juice of 2 lemon wedges, 2 teaspoons of olive oil, and the remaining Italian seasoning. Season with salt and pepper.

Make the breadcrumb topping:
Prepare the broccoli & roast the vegetables:
3 Prepare the broccoli & roast the vegetables:

While the potatoes continue to roast, cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Transfer to the reserved bowl. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; toss to coat. Carefully transfer to the other side of the sheet pan of partially roasted potatoes. Arrange in an even layer. Roast 13 to 15 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven.

4 Roast the fish:

While the vegetables roast, line a separate sheet pan with foil. Lightly oil the center of the foil with 1/2 teaspoon of olive oil. Pat the fish dry with paper towels. Season with salt and pepper on both sides. Transfer to the oiled portion of the foil. Evenly spread or brush the mustard onto the fish, then top with the breadcrumb topping (pressing to adhere). Roast 14 to 16 minutes, or until the topping is browned and the fish is cooked through. Remove from the oven.

Roast the fish:
Finish the vegetables & serve your dish:
5 Finish the vegetables & serve your dish:

Evenly top the roasted potatoes with the remaining grated cheese. Return to the oven and roast 2 to 4 minutes, or until the cheese is melted. Remove from the oven. Carefully top the roasted broccoli with the juice of the remaining lemon wedges. Serve the roasted fish with the finished vegetables. Enjoy!

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