Sheet Pan Panko-Baked Cod with Tomatoes, Green Beans & Butternut Squash
Easy Prep & Cleanup

Sheet Pan Panko-Baked Cod

with Tomatoes, Green Beans & Butternut Squash

35 MIN
$11.94/serving 2 Servings
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Available Options

  • with Cod
    includes two 5-oz Sustainably Sourced, Wild Caught Cod Fillets View recipe
    Wellness
  • with Chicken Breasts
    includes 2 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts
    • with Chicken Breasts

    From the Test Kitchen

    Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. For this bright dish, you’ll top flaky cod with layers of smooth dijon and cheesy Italian-seasoned breadcrumbs, then bake it in the oven to achieve a crispy, golden brown crust.
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    Wellness Details

    Carb Conscious 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      490 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Sheet Pan Panko-Baked Cod with Tomatoes, Green Beans & Butternut Squash
    Title
    • 2 Boneless, Skinless Chicken Breasts
    • 1 clove Garlic
    • 6 oz Green Beans
    • ¼ cup Panko Breadcrumbs
    • 4 oz Grape Tomatoes
    • 1 Tbsp Dijon Mustard
    • ½ lb Diced Butternut Squash
    • 1 Lemon
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    • 1 Tbsp Capers
    • ¼ cup Grated Parmesan Cheese
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard any stem ends from the green beans. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Quarter and deseed the lemon. In a bowl, combine the breadcrumbs, garlic paste, Italian seasoning, half the cheese, the juice of 2 lemon wedges, and 2 teaspoons of olive oil; season with salt and pepper.

    Roast the squash
    2 Roast the squash

    Transfer the squash to a sheet pan. Drizzle with olive oil and season with salt, pepper, and up to half the weeknight hero spice blend. Toss to coat; arrange in an even layer on one side of the sheet pan. Roast 13 minutes, or until slightly tender. Leaving the oven on, remove from the oven.

    Coat & bake the chicken
    3 Coat & bake the chicken

    Meanwhile, lightly oil the center of a separate sheet pan with 2 teaspoons of olive oil. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the oiled portion of the sheet pan. Evenly spread or brush the half the mustard (you will have extra) onto the chicken, then top with the seasoned breadcrumbs (pressing to adhere). Bake 19 to 21 minutes, or until the topping is browned and the chicken is cooked through.* Remove from the oven. 

    *An instant-read thermometer should register 165°F.

    Roast the remaining vegetables & serve your dish
    4 Roast the remaining vegetables & serve your dish

    Meanwhile, combine the green beans and tomatoes in a large bowl; drizzle with olive oil and season with salt, pepper, and the remaining spice blend. Toss to coat. Reserving the bowl, carefully transfer to the other side of the pan of partially roasted squash. Roast 10 to 12 minutes, or until the vegetables are lightly browned and tender when pierced with a fork. Transfer to the reserved bowl. Add the capers and the juice of the remaining lemon wedges; toss to coat. Taste, then season with salt and pepper if desired. Serve the baked chicken with the finished vegetables. Garnish the vegetables with the remaining grated cheese. Enjoy!

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    Sheet Pan Panko-Baked Cod

    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard any stem ends from the green beans. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Quarter and deseed the lemon. In a bowl, combine the breadcrumbs, garlic paste, Italian seasoning, half the cheese, the juice of 2 lemon wedges, and 2 teaspoons of olive oil; season with salt and pepper.

    2 Roast the squash

    Transfer the squash to a sheet pan. Drizzle with olive oil and season with salt, pepper, and up to half the weeknight hero spice blend. Toss to coat; arrange in an even layer on one side of the sheet pan. Roast 13 minutes, or until slightly tender. Leaving the oven on, remove from the oven.

    Roast the squash
    Coat & bake the chicken
    3 Coat & bake the chicken

    Meanwhile, lightly oil the center of a separate sheet pan with 2 teaspoons of olive oil. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the oiled portion of the sheet pan. Evenly spread or brush the half the mustard (you will have extra) onto the chicken, then top with the seasoned breadcrumbs (pressing to adhere). Bake 19 to 21 minutes, or until the topping is browned and the chicken is cooked through.* Remove from the oven. 

    *An instant-read thermometer should register 165°F.

    4 Roast the remaining vegetables & serve your dish

    Meanwhile, combine the green beans and tomatoes in a large bowl; drizzle with olive oil and season with salt, pepper, and the remaining spice blend. Toss to coat. Reserving the bowl, carefully transfer to the other side of the pan of partially roasted squash. Roast 10 to 12 minutes, or until the vegetables are lightly browned and tender when pierced with a fork. Transfer to the reserved bowl. Add the capers and the juice of the remaining lemon wedges; toss to coat. Taste, then season with salt and pepper if desired. Serve the baked chicken with the finished vegetables. Garnish the vegetables with the remaining grated cheese. Enjoy!

    Roast the remaining vegetables & serve your dish