Customize It
Sheet Pan Rosemary-Walnut Crusted Cod
with Roasted Potatoes & Asparagus
with Cod Fillets
Active:
25m
Total:
40m
Layers of rosemary-honey mustard and crunchy walnut breadcrumbs top cod fillets before roasting in the oven to achieve a beautifully golden brown crust—an easy technique that yields moist, flavorful results.
Details
Layers of rosemary-honey mustard and crunchy walnut breadcrumbs top cod fillets before roasting in the oven to achieve a beautifully golden brown crust—an easy technique that yields moist, flavorful results.
Nutrition per serving
34g Protein / 7g Fiber / 750 Calories
30g Of Protein
Air Fryer
Ingredients
2 each
Cod Fillets
12 oz
Potatoes
6 oz
Asparagus
1 bunch
Rosemary
1 each
Lemon
2 tsp
Honey
2 tbsp
Mayonnaise
1 tbsp
Dijon Mustard
¼ cup
Panko Breadcrumbs
¼ cup
Roasted Walnuts
1 tbsp
Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
1 oz
Garlic & Herb Flavored Butter
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients
Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/4-inch rounds. Snap off and discard the tough, woody stem ends of the asparagus; halve crosswise. Quarter and deseed the lemon(s). Pick the rosemary leaves off the stems; roughly chop the leaves. Finely chop the walnuts. In a bowl, whisk together the mayonnaise, mustard, honey, and chopped rosemary; season with salt and pepper. In a separate bowl, combine the breadcrumbs, chopped walnuts, and 1 tablespoon of olive oil (or 2 tablespoons for 4 servings); season with salt and pepper.
step 2
Roast the potatoes
Line two sheet pans with foil. Transfer the potato rounds to one sheet pan. Drizzle with olive oil; season with salt, pepper, and the Italian seasoning. Toss to coat and arrange in an even layer. Roast 16 to 20 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
Air Fryer: Cook the potatoes at 400°F for 12 to 15 minutes.
step 3
Roast the fish & asparagus
Meanwhile, place the halved asparagus on the remaining sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat; arrange in an even layer on one side of the sheet pan. Pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to the other side of the sheet pan. Evenly spread or brush half the rosemary mustard onto the seasoned fish (avoiding any contact between the raw fish and remaining mustard), then top with the walnut breadcrumbs (pressing gently to adhere). Roast 8 to 12 minutes, or until the asparagus is tender when pierced with a fork, the topping is lightly browned, and the fish is cooked through. Remove from the oven.
The USDA recommends a minimum safe cooking temperature of 145°F for fish.
step 4
Finish & serve your dish
Meanwhile, to the bowl of remaining rosemary mustard, add the juice of 1 lemon wedge (or 2 wedges for 4 servings); stir to combine. Transfer the roasted potatoes and roasted asparagus to a large bowl; add the softened butter and the juice of as many of the remaining lemon wedges as you'd like. Stir to coat. Taste, then season with salt and pepper if desired. Serve the roasted fish with the finished vegetables. Top the fish with the finished sauce. Enjoy!
Instructions
step 1
Prepare the ingredients
Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/4-inch rounds. Snap off and discard the tough, woody stem ends of the asparagus; halve crosswise. Quarter and deseed the lemon(s). Pick the rosemary leaves off the stems; roughly chop the leaves. Finely chop the walnuts. In a bowl, whisk together the mayonnaise, mustard, honey, and chopped rosemary; season with salt and pepper. In a separate bowl, combine the breadcrumbs, chopped walnuts, and 1 tablespoon of olive oil (or 2 tablespoons for 4 servings); season with salt and pepper.
step 2
Roast the potatoes
Line two sheet pans with foil. Transfer the potato rounds to one sheet pan. Drizzle with olive oil; season with salt, pepper, and the Italian seasoning. Toss to coat and arrange in an even layer. Roast 16 to 20 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
Air Fryer: Cook the potatoes at 400°F for 12 to 15 minutes.
step 3
Roast the fish & asparagus
Meanwhile, place the halved asparagus on the remaining sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat; arrange in an even layer on one side of the sheet pan. Pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to the other side of the sheet pan. Evenly spread or brush half the rosemary mustard onto the seasoned fish (avoiding any contact between the raw fish and remaining mustard), then top with the walnut breadcrumbs (pressing gently to adhere). Roast 8 to 12 minutes, or until the asparagus is tender when pierced with a fork, the topping is lightly browned, and the fish is cooked through. Remove from the oven.
The USDA recommends a minimum safe cooking temperature of 145°F for fish.
step 4
Finish & serve your dish
Meanwhile, to the bowl of remaining rosemary mustard, add the juice of 1 lemon wedge (or 2 wedges for 4 servings); stir to combine. Transfer the roasted potatoes and roasted asparagus to a large bowl; add the softened butter and the juice of as many of the remaining lemon wedges as you'd like. Stir to coat. Taste, then season with salt and pepper if desired. Serve the roasted fish with the finished vegetables. Top the fish with the finished sauce. Enjoy!
item not currently available
Browse more items on this week’s menu
Browse more items on this week’s menu