Sheet Pan Lemon-Pesto Cod
with Roasted Potatoes & Brussels Sprouts
Ingredients
- 2 Cod Fillets (Can be swapped for 2 Skin-On Salmon Fillets)
- 1/4 cup Panko Breadcrumbs
- 1/2 lb Potatoes
- 1/2 lb Brussels Sprouts
- 1 Lemon
- 1/4 cup Basil Pesto
- 2 Tbsp Mayonnaise
From your pantry:
Instructions
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Prepare the ingredients
Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into ½-inch rounds. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons of zest. Quarter and deseed the lemon. In a bowl, combine the pesto, mayonnaise, and the juice of 2 lemon wedges. Season with salt and pepper. In a separate bowl, combine the breadcrumbs and lemon zest.
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Roast the vegetables
Line two sheet pans with foil. Transfer the potato rounds and halved brussels sprouts to one sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 17 to 21 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
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Roast the fish
Meanwhile, transfer half the creamy pesto to a separate bowl; set aside for serving. Lightly oil the center of the remaining sheet pan. Pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to the oiled portion of the sheet pan. Evenly top the fish with the remaining creamy pesto, then top with the lemon breadcrumbs (pressing gently to adhere). Season with salt and pepper. Roast 8 to 10 minutes, or until the topping is browned and the fish is cooked through.* Remove from the oven.
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Finish the vegetables & serve your dish
Evenly top the roasted vegetables with the juice of 1 lemon wedge (you will have extra); carefully stir to coat. Serve the roasted fish with the finished vegetables. Serve the reserved creamy pesto on the side. Enjoy!
Protein Variations
Salmon
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Customized step 3 if you chose Salmon
Meanwhile, transfer half the creamy pesto to a separate bowl; set aside for serving. Lightly oil the center of the remaining sheet pan. Put 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 top the fish with the remaining creamy pesto, then top with the lemon breadcrumbs (pressing gently to adhere). Season with salt and pepper. Roast 10 to 12 minutes, or until the topping is browned and the fish is cooked through.* Remove from the oven.
Contains: Crustacean shellfish, Egg, Fish, Milk, Peanuts, Soy, Tree nuts, Sesame, Wheat
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