Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Sheet Pan Crispy Cod
with Roasted Potatoes & Lemon-Dressed Broccoli
35 MIN
2 Servings
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.
5 Points value 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 Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Points value per teaspoon) to coat your pan before heating.
CLICK FOR RECIPE CARD
Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
WW Recommended
Carb Conscious
600 Calories Or Less
-
NutritionPER SERVING
-
Calories430 Cals (est.)
View Full Nutrition
Download
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
Title
-
2 Cod Fillets
-
1 Lemon
-
1 clove Garlic
-
½ lb Broccoli
-
¾ lb Potatoes
-
¼ cup Panko Breadcrumbs
-
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
-
1 Tbsp Dijon Mustard
-
¼ cup Grated Parmesan Cheese
step-by-step
instructions
1
Prepare & start the potatoes
Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/4-inch-thick rounds. Transfer to a sheet pan; drizzle with olive oil and season with salt, pepper, and half the Italian seasoning. Toss to coat; 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. Stir to combine.
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. Place in a 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 gently 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!
1
Prepare & start the potatoes
Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/4-inch-thick rounds. Transfer to a sheet pan; drizzle with olive oil and season with salt, pepper, and half the Italian seasoning. Toss to coat; 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. Stir to combine.
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. Place in a 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 gently 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!
Tips from Home Chefs