Sheet Pan Rosemary-Walnut Crusted Cod with Roasted Potatoes & Asparagus
Carb Conscious

Sheet Pan Rosemary-Walnut Crusted Cod

with Roasted Potatoes & Asparagus

35 MIN
2 Servings
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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.
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  • with Cod
    includes two 5-oz Sustainably Sourced, Wild Caught Cod Fillets
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
  • with Cod

    From the Test Kitchen

    We’re topping flaky cod with layers of rosemary-honey mustard and crunchy walnut breadcrumbs, then roasting it in the oven to achieve a beautifully golden brown crust—an easy technique that yields moist, flavorful results. It’s the perfect accompaniment to our simple side of asparagus and Italian-seasoned potatoes tossed with parmesan and garlic-herb butter.
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    Dietary Information

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    Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      700 Cals (est.)
    View Full Nutrition
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    fresh
    ingredients
    Sheet Pan Rosemary-Walnut Crusted Cod with Roasted Potatoes & Asparagus
    Title
    • 2 Cod Fillets
    • ¾ lb Potatoes
    • 6 oz Asparagus
    • 1 bunch Rosemary
    • 1 Lemon
    • 2 tsps Honey
    • 2 Tbsps 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
    Prepare the ingredients
    1 Prepare the ingredients

    Remove the butter from the refrigerator to soften. Arrange two oven racks in the upper and lower thirds of the oven; preheat 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. Pick the rosemary leaves off the stems; roughly chop the leaves. Finely chop the walnuts. In a bowl, combine 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; season with salt and pepper.

    Roast the potatoes
    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. Place on the lower oven rack and roast 15 to 17 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

    Roast the fish & asparagus
    3 Roast the fish & asparagus

    Meanwhile, transfer half the rosemary mustard to a separate bowl; set aside. 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 of seasoned asparagus. Evenly spread or brush the remaining rosemary mustard onto the seasoned fish, then top with the walnut breadcrumbs (pressing gently to adhere). Place on the upper oven rack and roast 8 to 10 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.  

    Finish & serve your dish
    4 Finish & serve your dish

    Meanwhile, to the bowl of reserved rosemary mustard, add the juice of 1 lemon wedge; stir to combine. Transfer the roasted potatoes and roasted asparagus to a large bowl; add the softened butter and the juice of 2 lemon wedges (you will have extra). 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!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Remove the butter from the refrigerator to soften. Arrange two oven racks in the upper and lower thirds of the oven; preheat 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. Pick the rosemary leaves off the stems; roughly chop the leaves. Finely chop the walnuts. In a bowl, combine 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; season with salt and pepper.

    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. Place on the lower oven rack and roast 15 to 17 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

    Roast the potatoes
    Roast the fish & asparagus
    3 Roast the fish & asparagus

    Meanwhile, transfer half the rosemary mustard to a separate bowl; set aside. 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 of seasoned asparagus. Evenly spread or brush the remaining rosemary mustard onto the seasoned fish, then top with the walnut breadcrumbs (pressing gently to adhere). Place on the upper oven rack and roast 8 to 10 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.  

    4 Finish & serve your dish

    Meanwhile, to the bowl of reserved rosemary mustard, add the juice of 1 lemon wedge; stir to combine. Transfer the roasted potatoes and roasted asparagus to a large bowl; add the softened butter and the juice of 2 lemon wedges (you will have extra). 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!

    Finish & serve your dish
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