Carb Conscious

Sheet Pan Lemon-Pesto Cod

with Roasted Potatoes & Brussels Sprouts

35 MIN

+$3.99/serving 2 Servings

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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

fresh

ingredients

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

step-by-step

instructions

Cook Along

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.

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!