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Parmesan & Panko-Crusted Cod
with Purple Potatoes & Cabbage Slaw
25 min myWW™Wellness at Blue Apron
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Mediterranean Diet
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2 Servings
- Est. 510 Cals/serving
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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
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2 Cod Fillets
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1 Lemon
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1 clove Garlic
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½ lb Red Cabbage
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¾ lb Purple Potatoes
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¼ cup Grated Parmesan Cheese
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2 Tbsps Mayonnaise
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¼ cup Panko Breadcrumbs
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1 Tbsp Dijon Mustard
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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!
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