Sheet Pan Panko-Crusted Cod

with Roasted Potatoes & Lemon-Dressed Broccoli

35 MIN

2 Servings

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with Cod

From the Test Kitchen

We’re topping flaky cod with layers of smooth dijon and cheesy Italian-seasoned breadcrumbs, then roasting it in the oven to achieve a beautifully golden brown crust—an easy technique that yields moist, flavorful results.
2-8 PersonalPoints range per serving
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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Dietary Information

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

Carb Conscious 600 Calories or Less

Nutrition

PER SERVING
Calories

440 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Cod Fillets
1 Lemon
1 clove Garlic
½ lb Broccoli
¾ lb Potatoes
¼ cup Panko Breadcrumbs
1 Tbsp Dijon Mustard
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
¼ cup Grated Parmesan Cheese

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare & start the potatoes

Preheat the oven to 450°F. Wash and dry the fresh produce. Thinly slice the potatoes into 1/4-inch-thick rounds. Place in a large bowl; drizzle with olive oil and season with salt, pepper, and half the Italian seasoning. Toss to coat. Reserving the bowl, transfer the seasoned potatoes to a sheet pan; arrange in an even layer on one side. Roast 11 minutes. Leaving the oven on, remove from the oven.

2 Make the breadcrumb topping

Meanwhile, 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, half the cheese, the juice of 2 lemon wedges, 2 teaspoons of olive oil, and the remaining Italian seasoning. Season with salt and pepper.

3 Prepare the broccoli & roast the vegetables

Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Transfer to the reserved bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Carefully transfer to the other side of the sheet pan of partially roasted potatoes. Arrange in an even layer. Roast 13 to 15 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven.

4 Roast the fish

Meanwhile, lightly oil the center of a separate sheet pan with olive oil. Pat the fish 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 mustard onto the fish, then top with the breadcrumb topping (pressing to adhere). Roast 8 to 10 minutes, or until the topping is browned and the fish is cooked through.* Remove from the oven.

5 Finish the vegetables & serve your dish

Evenly top the roasted potatoes with the remaining cheese. Return to the oven and roast 2 to 4 minutes, or until the cheese is melted. Remove from the oven. Carefully top the roasted broccoli with the juice of the remaining lemon wedges. Serve the roasted fish with the finished vegetables. Enjoy!