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

Sheet Pan Rosemary-Walnut Crusted Cod

with Roasted Potatoes & Brussels Sprouts

35 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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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 Italian-seasoned brussels sprouts and potatoes tossed with lemon juice and garlic-herb butter.

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    Dietary Information

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

    Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      700 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    ingredients
    Sheet Pan Rosemary-Walnut Crusted Cod with Roasted Potatoes & Brussels Sprouts
    Title
    • 2 Cod Fillets
    • ¾ lb Potatoes
    • 4 oz Brussels Sprouts
    • 1 bunch Rosemary
    • 1 Lemon
    • 2 tsps Honey
    • 2 Tbsps Mayonnaise
    • 1 Tbsp Dijon Mustard
    • ¼ cup Panko Breadcrumbs
    • ¼ cup Roasted Walnuts
    • 1 oz Garlic & Herb Flavored Butter
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    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. Pick the rosemary leaves off the stems; roughly chop the leaves. Finely chop the walnuts. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Cut the potatoes into 1/4-inch rounds. Quarter and deseed the lemon. 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 & finish the vegetables
    2 Roast & finish the vegetables

    Transfer the halved brussels sprouts and potato rounds to a sheet pan; drizzle with olive oil and 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. Transfer to a bowl; add the softened butter and the juice of 2 lemon wedges. Stir to coat; taste, then season with salt and pepper if desired.  

    Prepare & roast the fish
    3 Prepare & roast the fish

    Meanwhile, transfer half the rosemary mustard to a bowl; set aside. Pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to a separate sheet pan. 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 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 the sauce & serve your dish
    4 Finish the sauce & serve your dish

    Meanwhile, to the bowl of reserved rosemary mustard, add the juice of 1 lemon wedge (you will have extra); stir to combine. 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. Pick the rosemary leaves off the stems; roughly chop the leaves. Finely chop the walnuts. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Cut the potatoes into 1/4-inch rounds. Quarter and deseed the lemon. 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 & finish the vegetables

    Transfer the halved brussels sprouts and potato rounds to a sheet pan; drizzle with olive oil and 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. Transfer to a bowl; add the softened butter and the juice of 2 lemon wedges. Stir to coat; taste, then season with salt and pepper if desired.  

    Roast & finish the vegetables
    Prepare & roast the fish
    3 Prepare & roast the fish

    Meanwhile, transfer half the rosemary mustard to a bowl; set aside. Pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to a separate sheet pan. 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 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 the sauce & serve your dish

    Meanwhile, to the bowl of reserved rosemary mustard, add the juice of 1 lemon wedge (you will have extra); stir to combine. Serve the roasted fish with the finished vegetables. Top the fish with the finished sauce. Enjoy!

    Finish the sauce & serve your dish
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