Rosemary-Walnut Crusted Cod with Roasted Potatoes & Brussels Sprouts

Rosemary-Walnut Crusted Cod

with Roasted Potatoes & Brussels Sprouts

35 MIN
+$3.99/serving 2 Servings
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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Available Options

  • 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

    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.)
    fresh
    ingredients
    Rosemary-Walnut Crusted Cod with Roasted Potatoes & Brussels Sprouts
    Title
    • 2 Skin-On Salmon Fillets
    • 1 bunch Rosemary
    • 1 Lemon
    • ¾ lb Potatoes
    • 4 oz Brussels Sprouts
    • 2 tsps Honey
    • 2 Tbsps Mayonnaise
    • 1 Tbsp Dijon Mustard
    • ¼ cup Panko Breadcrumbs
    • ¼ cup Roasted Walnuts
    • 1 oz Garlic & Herb Flavored Butter
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    Full recipe coming soon!

    Our culinary team is preparing this recipe.

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    Rosemary-Walnut Crusted Cod

    Prepare the ingredients
    1 Prepare the ingredients

    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, 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 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 gently 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. 

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

    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 finished sauce. Enjoy!

    Finish the sauce & serve your dish
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