Sheet Pan Crispy Sesame Cod with Roasted Potatoes & Brussels Sprouts

Sheet Pan Crispy Sesame Cod

with Roasted Potatoes & Brussels Sprouts

35 MIN
+$2.99/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

    In this dish, you'll top cod with a creamy soy mayonnaise and sesame breadcrumbs before roasting it in the oven. You'll drizzle potatoes and brussels sprouts with a touch of nutty sesame oil before roasting them alongside the fish for a perfect accompaniment.
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    • Nutrition
      PER SERVING
    • Calories
      780 Cals (est.)
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    ingredients
    Sheet Pan Crispy Sesame Cod with Roasted Potatoes & Brussels Sprouts
    Title
    • 2 Skin-On Salmon Fillets
    • 2 Tbsps Mayonnaise
    • ¾ lb Potatoes
    • ½ lb Brussels Sprouts
    • ¼ cup Panko Breadcrumbs
    • 1 tsp Black & White Sesame Seeds
    • 3 Tbsps Sesame Dressing
    • 1 Tbsp Sesame Oil
    • 2 Tbsps Soy Glaze
    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise; cut crosswise into 1/4-inch pieces. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. In a bowl, combine the sesame dressing, mayonnaise, and soy glaze. In a separate bowl, combine the breadcrumbs and sesame seeds.

    Roast the vegetables
    2 Roast the vegetables

    Line two sheet pans with foil. Place the potato pieces and halved brussels sprouts on one sheet pan; drizzle with the sesame oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 15 to 17 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

    Roast the fish & serve your dish
    3 Roast the fish & serve your dish

    Meanwhile, transfer half the sauce to a separate bowl; set aside for serving. Pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to the remaining sheet pan, skin side down. Evenly spread or brush the remaining sauce onto the seasoned fish, then top with the sesame breadcrumbs (pressing gently to adhere). Drizzle with olive oil. Roast 10 to 13 minutes, or until the fish is cooked through.* Remove from the oven. Serve the roasted fish with the roasted vegetables. Top the fish with the reserved sauce. Enjoy!

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

    Tips from Home Chefs

    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise; cut crosswise into 1/4-inch pieces. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. In a bowl, combine the sesame dressing, mayonnaise, and soy glaze. In a separate bowl, combine the breadcrumbs and sesame seeds.

    2 Roast the vegetables

    Line two sheet pans with foil. Place the potato pieces and halved brussels sprouts on one sheet pan; drizzle with the sesame oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 15 to 17 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

    Roast the vegetables
    Roast the fish & serve your dish
    3 Roast the fish & serve your dish

    Meanwhile, transfer half the sauce to a separate bowl; set aside for serving. Pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to the remaining sheet pan, skin side down. Evenly spread or brush the remaining sauce onto the seasoned fish, then top with the sesame breadcrumbs (pressing gently to adhere). Drizzle with olive oil. Roast 10 to 13 minutes, or until the fish is cooked through.* Remove from the oven. Serve the roasted fish with the roasted vegetables. Top the fish with the reserved sauce. Enjoy!

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

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