Sheet Pan Rosemary-Walnut Crusted Cod
with Roasted Potatoes & Asparagus
Ingredients
- 2 Cod Fillets (Swapped for: 2 Skin-On Salmon Fillets)
- 1/4 cup Panko Breadcrumbs
- 3/4 lb Potatoes
- 6 oz Asparagus
- 1 bunch Rosemary
- 1 Lemon
- 1 oz Garlic & Herb Flavored Butter
- 1 Tbsp Dijon Mustard
- 2 tsps Honey
- 2 Tbsps Mayonnaise
- 1/4 cup Roasted Walnuts
- 1 Tbsp Italian Seasoning
From your pantry: Whole Dried Basil, Salt, Oranges, Savory, Rosemary, Thyme, Marjoram
Instructions
-
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
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
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, skin side down. 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.
-
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!
Protein Variations
Salmon
-
Customized Step 3 - Salmon
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, skin side down. 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 10 to 13 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.
📷 View Original Recipe Card
