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Sheet Pan Cod with Crispy Potatoes

URL: https://kissinthekitchen.com/blog/sheet-pan-cod-with-crispy-potatoes/

Ingredients

The main dish

  • 1.5 lbs cod
  • 1.5 lbs bite-sized potatoes
  • 1 pint cherry tomatoes
  • 2 Tbsp avocado oil
  • 1 Tbsp chimichurri seasoning
  • ½ tsp salt
  • ½ tsp cracked black pepper

Creamy dill sauce

  • 1 cup avocado mayo
  • 2 Tbsp white wine vinegar
  • 1 tsp dried dill
  • ¼ tsp salt
  • ¼ tsp cracked black pepper

Instructions

  1. Preheat the oven to 400°F.
  2. Wash and dry the potatoes, then coat them in avocado oil and seasonings.
  3. Spread the potatoes on a baking sheet and bake for 20 minutes.
  4. Slice the cherry tomatoes and mix them with any leftover oil and seasonings.
  5. After 20 minutes, add the tomatoes to the baking sheet with the potatoes.
  6. Make space for the cod filets in the center of the pan and place them there.
  7. Cover the cod with half of the creamy dill sauce and reserve the rest for serving.
  8. Bake for an additional 12-14 minutes until the cod flakes easily.

Nutrition Facts (estimated)

Servings
6
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
30g
Sodium
300mg
Cholesterol
70mg

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