Sheet Pan Panko-Crusted Cod with Roasted Potatoes & Lemon-Dressed Broccoli
Easy Prep & Cleanup

Sheet Pan Panko-Crusted Cod

with Roasted Potatoes & Lemon-Dressed Broccoli

35 MIN
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
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.
45g Of Protein
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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.
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Available Options

  • with Cod
    includes two 5-oz Sustainably Sourced, Wild Caught Cod Fillets
    Wellness
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
    Wellness
    • 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

    Carb Conscious 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      440 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-Crusted Cod with Roasted Potatoes & Lemon-Dressed Broccoli
    Title
    • 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
    How To: Hold a Chef's Knife
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare & start the potatoes
    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.

    Make the breadcrumb topping
    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.

    Prepare the broccoli & roast the vegetables
    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.

    Roast the fish
    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.

    Finish the vegetables & serve your dish
    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!

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    Sheet Pan Panko-Crusted Cod

    Prepare & start the potatoes
    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.

    Make the breadcrumb topping
    Prepare the broccoli & roast the vegetables
    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.

    Roast the fish
    Finish the vegetables & serve your dish
    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!

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