Sheet Pan Lemon-Pesto Cod with Roasted Potatoes & Green Beans
Carb Conscious

Sheet Pan Lemon-Pesto Cod

with Roasted Potatoes & Green Beans

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
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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
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  • 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 creamy lemon pesto and crunchy almond 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 green beans and potatoes (with more lemon pesto for dipping).
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    • Nutrition
      PER SERVING
    • Calories
      830 Cals (est.)
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    fresh
    ingredients
    Sheet Pan Lemon-Pesto Cod with Roasted Potatoes & Green Beans
    Title
    • 2 Skin-On Salmon Fillets
    • ⅓ cup Basil Pesto
    • 1 Lemon
    • 2 Tbsps Mayonnaise
    • ¼ cup Panko Breadcrumbs
    • ¾ lb Potatoes
    • 6 oz Green Beans
    • 2 Tbsps Sliced Roasted Almonds
    time-saving
    tips & techniques
    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 any stem ends from the green beans. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons. Quarter and deseed the lemon. Roughly chop the almonds. 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, lemon zest, and chopped almonds.

    Roast the potatoes
    2 Roast the potatoes

    Line two sheet pans with foil. Transfer the potato rounds to one sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat and arrange in an even layer. Roast 19 to 21 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

    Roast the fish & green beans
    3 Roast the fish & green beans

    Meanwhile, transfer half the creamy pesto to a separate bowl; set aside for serving. Transfer the green beans to the remaining sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer on one side. Lightly oil the other side of the 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 almond breadcrumbs (pressing gently to adhere). Season with salt and pepper. Roast 10 to 13 minutes, or until the green beans are tender when pierced with a fork and the fish is cooked though.* Remove from the oven.

    Finish the green beans & serve your dish
    4 Finish the green beans & serve your dish

    Evenly top the roasted green beans with the juice of 1 lemon wedge (you will have extra); carefully stir to coat. Serve the roasted fish with the roasted potatoes and finished green beans. 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 any stem ends from the green beans. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons. Quarter and deseed the lemon. Roughly chop the almonds. 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, lemon zest, and chopped almonds.

    2 Roast the potatoes

    Line two sheet pans with foil. Transfer the potato rounds to one sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat and arrange in an even layer. Roast 19 to 21 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

    Roast the potatoes
    Roast the fish & green beans
    3 Roast the fish & green beans

    Meanwhile, transfer half the creamy pesto to a separate bowl; set aside for serving. Transfer the green beans to the remaining sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer on one side. Lightly oil the other side of the 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 almond breadcrumbs (pressing gently to adhere). Season with salt and pepper. Roast 10 to 13 minutes, or until the green beans are tender when pierced with a fork and the fish is cooked though.* Remove from the oven.

    4 Finish the green beans & serve your dish

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

    Finish the green beans & serve your dish
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