Sheet Pan Lemon-Pesto Cod with Roasted Potatoes & Brussels Sprouts
Carb Conscious

Sheet Pan Lemon-Pesto Cod

with Roasted Potatoes & Brussels Sprouts

35 MIN
+$3.99/serving 2 Servings
Wellness at Blue Apron
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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
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600 Calories Or Less
These meals contain 600 calories or less per serving. 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.
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Pescatarian
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30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
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45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
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  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
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  • with Cod
    includes two 5-oz Sustainably Sourced, Wild Caught Cod Fillets View recipe
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  • with Salmon

    From the Test Kitchen

    We’re topping flaky cod with layers of creamy lemon pesto and crunchy breadcrumbs, then roasting it in the oven to achieve an irresistibly crispy, golden brown crust—an easy technique that yields bright, flavorful results. It’s the perfect accompaniment to our simple sides of roasted brussels sprouts and potatoes (with more lemon pesto for dipping).
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    • Nutrition
      PER SERVING
    • Calories
      760 Cals (est.)
    View Full Nutrition
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    fresh
    ingredients
    Sheet Pan Lemon-Pesto Cod with Roasted Potatoes & Brussels Sprouts
    Title
    • 2 Skin-On Salmon Fillets
    • ¾ lb Potatoes
    • ½ lb Brussels Sprouts
    • ⅓ cup Basil Pesto
    • 1 Lemon
    • 2 Tbsps Mayonnaise
    • ¼ cup Panko Breadcrumbs
    Prepare the ingredients
    1 Prepare the ingredients

    Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch rounds. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons of zest. Quarter and deseed the lemon. In a bowl, combine the pesto, mayonnaise, and the juice of 2 lemon wedges. Season with salt and pepper. In a separate bowl, combine the breadcrumbs and lemon zest.

    Roast the vegetables
    2 Roast the vegetables

    Line two sheet pans with foil. Transfer the potato rounds and halved brussels sprouts to one sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat and arrange in an even layer. Roast 17 to 21 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

    Roast the fish
    3 Roast the fish

    Meanwhile, transfer half the creamy pesto to a separate bowl; set aside for serving. Lightly oil the center of the remaining sheet pan. Pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to the oiled portion of the sheet pan, skin side down. Evenly top the fish with the remaining creamy pesto, then top with the lemon breadcrumbs (pressing gently to adhere). Season with salt and pepper. Roast 10 to 13 minutes, or until the topping is browned and the fish is cooked though.* Remove from the oven.

    Finish the vegetables & serve your dish
    4 Finish the vegetables & serve your dish

    Evenly top the roasted vegetables with the juice of 1 lemon wedge (you will have extra); carefully stir to coat. Serve the roasted fish with the finished vegetables. Serve the reserved creamy pesto on the side. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch rounds. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons of zest. Quarter and deseed the lemon. In a bowl, combine the pesto, mayonnaise, and the juice of 2 lemon wedges. Season with salt and pepper. In a separate bowl, combine the breadcrumbs and lemon zest.

    2 Roast the vegetables

    Line two sheet pans with foil. Transfer the potato rounds and halved brussels sprouts to one sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat and arrange in an even layer. Roast 17 to 21 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

    Roast the vegetables
    Roast the fish
    3 Roast the fish

    Meanwhile, transfer half the creamy pesto to a separate bowl; set aside for serving. Lightly oil the center of the remaining sheet pan. Pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to the oiled portion of the sheet pan, skin side down. Evenly top the fish with the remaining creamy pesto, then top with the lemon breadcrumbs (pressing gently to adhere). Season with salt and pepper. Roast 10 to 13 minutes, or until the topping is browned and the fish is cooked though.* Remove from the oven.

    4 Finish the vegetables & serve your dish

    Evenly top the roasted vegetables with the juice of 1 lemon wedge (you will have extra); carefully stir to coat. Serve the roasted fish with the finished vegetables. Serve the reserved creamy pesto on the side. Enjoy!

    Finish the vegetables & serve your dish
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