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
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
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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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.
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Available Options

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

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      610 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 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
    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. 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!

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    Sheet Pan Crispy Cod

    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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