We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Parmesan & Panko-Crusted Cod
with Purple Potatoes & Cabbage Slaw
25 min myWW™Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
2 Servings
- Est. 510 Cals/serving
-
View All
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
For this flavorful dish, you’ll top flaky cod with layers of smooth dijon and a bright, crunchy mix of breadcrumbs, parmesan, garlic, and lemon juice, then roast it in the oven to achieve a beautifully golden brown crust. It’s all complete with two simple, vivid sides of roasted purple potatoes and a crisp red cabbage slaw.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
13 green SmartPoints®
12 blue SmartPoints®
8 purple SmartPoints®
fresh
ingredients
Title
-
2 Cod Fillets
-
1 Lemon
-
1 clove Garlic
-
½ lb Red Cabbage
-
¾ lb Purple Potatoes
-
¼ cup Grated Parmesan Cheese
-
2 Tbsps Mayonnaise
-
¼ cup Panko Breadcrumbs
-
1 Tbsp Dijon Mustard
-
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
step-by-step
instructions
1
Prepare & start the potatoes:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. On a paper towel-lined cutting board, cut the potatoes into 1-inch-wide wedges. Line a sheet pan with foil. Place the potato wedges on the foil. Drizzle with 1/2 teaspoon of olive oil and season with salt, pepper, and the Italian seasoning; toss to coat. Arrange in an even layer, skin side down, on one side of the sheet pan. Roast 13 minutes. Leaving the oven on, remove from the oven.
2
Prepare the remaining ingredients & make the slaw:
Meanwhile, cut out and discard the core of the cabbage; thinly slice the leaves. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Quarter and deseed the lemon. In a large bowl, whisk together the mayonnaise, the juice of 2 lemon wedges, and 1/2 teaspoon of olive oil. Add the sliced cabbage; season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
3
Make the breadcrumb topping:
Meanwhile, in a bowl, combine the breadcrumbs, parmesan, garlic paste, the juice of the remaining lemon wedges, and 1/4 teaspoon of olive oil. Season with salt and pepper.
4
Roast the fish & serve your dish:
Pat the fish dry with paper towels. Transfer to a plate. Drizzle with 1/4 teaspoon of olive oil and season with salt and pepper; turn to coat. Carefully transfer to the other side of the sheet pan of partially roasted potatoes. Evenly spread or brush the mustard onto the fish, then carefully top with the breadcrumb topping (pressing to adhere). Roast 8 to 10 minutes, or until the potatoes are tender when pierced with a fork and the fish is cooked through.* Remove from the oven. Serve the roasted fish and potatoes with the slaw. Enjoy!
1
Prepare & start the potatoes:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. On a paper towel-lined cutting board, cut the potatoes into 1-inch-wide wedges. Line a sheet pan with foil. Place the potato wedges on the foil. Drizzle with 1/2 teaspoon of olive oil and season with salt, pepper, and the Italian seasoning; toss to coat. Arrange in an even layer, skin side down, on one side of the sheet pan. Roast 13 minutes. Leaving the oven on, remove from the oven.
2
Prepare the remaining ingredients & make the slaw:
Meanwhile, cut out and discard the core of the cabbage; thinly slice the leaves. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Quarter and deseed the lemon. In a large bowl, whisk together the mayonnaise, the juice of 2 lemon wedges, and 1/2 teaspoon of olive oil. Add the sliced cabbage; season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
3
Make the breadcrumb topping:
Meanwhile, in a bowl, combine the breadcrumbs, parmesan, garlic paste, the juice of the remaining lemon wedges, and 1/4 teaspoon of olive oil. Season with salt and pepper.
4
Roast the fish & serve your dish:
Pat the fish dry with paper towels. Transfer to a plate. Drizzle with 1/4 teaspoon of olive oil and season with salt and pepper; turn to coat. Carefully transfer to the other side of the sheet pan of partially roasted potatoes. Evenly spread or brush the mustard onto the fish, then carefully top with the breadcrumb topping (pressing to adhere). Roast 8 to 10 minutes, or until the potatoes are tender when pierced with a fork and the fish is cooked through.* Remove from the oven. Serve the roasted fish and potatoes with the slaw. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered