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
-$0.05/serving 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
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.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
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.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance
  • 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.
    CLICK FOR RECIPE CARD

    See Plans

    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Carb Conscious 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      490 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    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)
    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!

    Tips from Home Chefs

    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
    Browse Steps
    1 of 4