Rosemary-Walnut Crusted Cod with Roasted Potatoes & Brussels Sprouts
Fast & Easy

Rosemary-Walnut Crusted Cod

with Roasted Potatoes & Brussels Sprouts

30 MIN
$13.94/serving 2 Servings
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  • with Cod
    includes two 5-oz Sustainably Sourced, Wild Caught Cod Fillets View recipe
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
  • with Salmon

    From the Test Kitchen

    Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. We’re topping flaky cod with layers of rosemary-honey mustard and crunchy walnut breadcrumbs, then roasting it in the oven to achieve a beautifully golden brown crust—an easy technique that yields moist, flavorful results. It’s the perfect accompaniment to our simple side of Italian-seasoned brussels sprouts and potatoes tossed with lemon juice and garlic-herb butter.
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    • Nutrition
      PER SERVING
    • Calories
      890 Cals (est.)
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    fresh
    ingredients
    Rosemary-Walnut Crusted Cod with Roasted Potatoes & Brussels Sprouts
    Title
    • 2 Skin-On Salmon Fillets
    • 1 Lemon
    • ¾ lb Potatoes
    • 4 oz Brussels Sprouts
    • 1 bunch Rosemary
    • 2 tsps Honey
    • 2 Tbsps Mayonnaise
    • 1 Tbsp Dijon Mustard
    • ¼ cup Panko Breadcrumbs
    • ¼ cup Roasted Walnuts
    • 1 oz Garlic & Herb Spreadable Butter
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Remove the honey from the refrigerator to bring to room temperature. Remove the spreadable butter from the refrigerator to soften. Arrange two oven racks in the upper and lower thirds of the oven; preheat to 450°F. Wash and dry the fresh produce. Pick the rosemary leaves off the stems; roughly chop the leaves. Finely chop the walnuts. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Cut the potatoes into 1/4-inch rounds. Quarter and deseed the lemon. In a bowl, combine the mayonnaise, mustard, honey (kneading the packet before opening), and chopped rosemary; season with salt and pepper. In a separate bowl, combine the breadcrumbs, chopped walnuts, and 1 tablespoon of olive oil; season with salt and pepper.

    Roast the vegetables
    2 Roast the vegetables

    Transfer the halved brussels sprouts and potato rounds to a sheet pan; drizzle with olive oil and season with salt, pepper, and the Italian seasoning. Toss to coat and arrange in an even layer. Place on the lower oven rack and roast 15 to 17 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a large bowl; add the softened butter and the juice of 2 lemon wedges. Stir to coat; taste, then season with salt and pepper if desired.

    Prepare & roast the fish
    3 Prepare & roast the fish

    Meanwhile, transfer half the rosemary mustard to a bowl; set aside. Pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to a separate sheet pan, skin side down. Evenly spread or brush the remaining rosemary mustard onto the seasoned fish, then top with the walnut breadcrumbs (pressing lightly to adhere). Place on the upper oven rack and roast 10 to 13 minutes, or until the topping is lightly browned and the fish is cooked through.* Remove from the oven.

    Finish the sauce & serve your dish
    4 Finish the sauce & serve your dish

    Meanwhile, to the bowl of reserved rosemary mustard, add the juice of 1 lemon wedge (you will have extra); stir to combine. Serve the roasted fish with the finished vegetables. Top the fish with the sauce. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Remove the honey from the refrigerator to bring to room temperature. Remove the spreadable butter from the refrigerator to soften. Arrange two oven racks in the upper and lower thirds of the oven; preheat to 450°F. Wash and dry the fresh produce. Pick the rosemary leaves off the stems; roughly chop the leaves. Finely chop the walnuts. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Cut the potatoes into 1/4-inch rounds. Quarter and deseed the lemon. In a bowl, combine the mayonnaise, mustard, honey (kneading the packet before opening), and chopped rosemary; season with salt and pepper. In a separate bowl, combine the breadcrumbs, chopped walnuts, and 1 tablespoon of olive oil; season with salt and pepper.

    2 Roast the vegetables

    Transfer the halved brussels sprouts and potato rounds to a sheet pan; drizzle with olive oil and season with salt, pepper, and the Italian seasoning. Toss to coat and arrange in an even layer. Place on the lower oven rack and roast 15 to 17 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a large bowl; add the softened butter and the juice of 2 lemon wedges. Stir to coat; taste, then season with salt and pepper if desired.

    Roast the vegetables
    Prepare & roast the fish
    3 Prepare & roast the fish

    Meanwhile, transfer half the rosemary mustard to a bowl; set aside. Pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to a separate sheet pan, skin side down. Evenly spread or brush the remaining rosemary mustard onto the seasoned fish, then top with the walnut breadcrumbs (pressing lightly to adhere). Place on the upper oven rack and roast 10 to 13 minutes, or until the topping is lightly browned and the fish is cooked through.* Remove from the oven.

    4 Finish the sauce & serve your dish

    Meanwhile, to the bowl of reserved rosemary mustard, add the juice of 1 lemon wedge (you will have extra); stir to combine. Serve the roasted fish with the finished vegetables. Top the fish with the sauce. Enjoy!

    Finish the sauce & serve your dish
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