Sheet Pan Crispy Cod with Roasted Potatoes & Lemon-Dressed Broccoli

Sheet Pan Crispy Cod

with Roasted Potatoes & Lemon-Dressed Broccoli

35 MIN
+$4.99/serving 2 Servings
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  • with Cod
    includes two 5-oz Sustainably Sourced, Wild Caught Cod Fillets View recipe
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  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
    Wellness
  • with Salmon

    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.
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    Dietary Information

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

    Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      610 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Sheet Pan Crispy Cod with Roasted Potatoes & Lemon-Dressed Broccoli
    Title
    • 2 Skin-On Salmon Fillets
    • 1 Lemon
    • 1 clove Garlic
    • ½ lb Broccoli
    • ¼ cup Panko Breadcrumbs
    • ¾ lb Potatoes
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    • 1 Tbsp Dijon Mustard
    • ¼ cup Grated Parmesan Cheese
    Prepare & start the potatoes
    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.

    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. Stir to combine.  

    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. 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.

    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, skin side down. Evenly spread or brush the mustard onto the fish, then top with the breadcrumb topping (pressing gently to adhere). Roast 10 to 13 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!

    Tips from Home Chefs

    Prepare & start the potatoes
    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.  

    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. 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, skin side down. Evenly spread or brush the mustard onto the fish, then top with the breadcrumb topping (pressing gently to adhere). Roast 10 to 13 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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