Sheet Pan Cod Potatoes Food
SHEET PAN COD & POTATOES
An easy sheet pan dinner with cod, baby red potatoes and broccoli.
Provided by Julie Andrews
Categories Entree
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.
- Arrange the potatoes and broccoli on the baking sheet. Coat with half of the olive oil, then sprinkle with half of the Italian seasoning, salt and black pepper. Toss to coat.
- Bake 15-20 minutes or until potatoes are slightly soft. Add the cod filets to the baking sheet and coat with the remaining olive oil and sprinkle with the remaining Italian seasoning, salt and black pepper. Place the baking sheet back in the oven and cook an additional 10-15 minutes or until the cod just starts to flake.
Nutrition Facts : ServingSize 1/4 of recipe, Calories 322 calories, Sugar 3g, Sodium 516mg, Fat 12g, SaturatedFat 1g, UnsaturatedFat 11g, TransFat 0g, Carbohydrate 29g, Fiber 3g, Protein 26g, Cholesterol 90mg
COD AND POTATOES
Make and share this Cod and Potatoes recipe from Food.com.
Provided by Andi Longmeadow Farm
Categories One Dish Meal
Time 55m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees.
- Put the potatoes in a roasting pan or on a baking sheet. Drizzle with 2 tablespoons of the oil and toss to coat. Sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Roast for 20 minutes. Stir and roast for 10 minutes more.
- Meanwhile, rinse the cod fillets and pat them dry with paper towels.
- After the 30 minutes of roasting, move the potatoes to the sides of the pan and place the fillets in the center. Drizzle with the remaining oil and sprinkle with the remaining salt and pepper, adding the red pepper flakes if using. Redistribute the potatoes around the fillets. Add garlic if using at this point. Stir.
- Distribute oil (in pan with potatoes) over cod filets on both sides using a paint brush or paper towel, adding lemon pepper seasoning on both sides.
- Roast until the fillets are the same color throughout and flake easily, about 10 minutes. Top with the lemon zest and chives.
- Tip: Serve this roasted version of fish and chips with ketchup for the youngsters and malt vinegar for the party of adults!
Nutrition Facts : Calories 363.1, Fat 21.1, SaturatedFat 3, Cholesterol 49.1, Sodium 1232, Carbohydrate 20.5, Fiber 2.7, Sugar 0.9, Protein 22.8
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