Fast & Easy

Rosemary-Walnut Crusted Cod

with Roasted Potatoes & Green Beans

30 MIN

+$1.95/serving 2 Servings

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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 green beans and Italian-seasoned potatoes tossed with lemon juice and garlic-herb butter.
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Nutrition

PER SERVING
Calories

860 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Skin-On Salmon Fillets
1 Lemon
¾ lb Potatoes
6 oz Green Beans
1 bunch Rosemary
2 tsps Honey
2 Tbsps Mayonnaise
1 Tbsp Dijon Mustard
¼ cup Panko Breadcrumbs
¼ cup Roasted Walnuts
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
1 oz Garlic & Herb Spreadable Butter

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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. Cut the potatoes into 1/4-inch rounds. Cut off and discard any stem ends from the green beans. Quarter and deseed the lemon. Pick the rosemary leaves off the stems; roughly chop the leaves. Finely chop the walnuts. 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 potatoes

Transfer the potato rounds to a sheet pan. Drizzle with olive oil; 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. Remove from the oven.

3 Roast the fish & green beans

Meanwhile, transfer half the rosemary mustard to a separate bowl; set aside. Place the green beans on a separate sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to the other side of the sheet pan of seasoned green beans, 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 green beans are tender when pierced with a fork, the topping is lightly browned, and the fish is cooked through.* Remove from the oven.

4 Make the sauce & serve your dish

Meanwhile, to the bowl of reserved rosemary mustard, add the juice of 1 lemon wedge; stir to combine. Transfer the roasted potatoes and roasted green beans to a bowl; add the softened butter and the juice of 2 lemon wedges (you will have extra). Stir to coat; taste, then season with salt and pepper if desired. Serve the roasted fish with the finished vegetables. Top the fish with the sauce. Enjoy!