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
- Preheat the oven to 400°F.
- Wash and dry the potatoes, then coat them in avocado oil and seasonings.
- Spread the potatoes on a baking sheet and bake for 20 minutes.
- Slice the cherry tomatoes and mix them with any leftover oil and seasonings.
- After 20 minutes, add the tomatoes to the baking sheet with the potatoes.
- Make space for the cod filets in the center of the pan and place them there.
- Cover the cod with half of the creamy dill sauce and reserve the rest for serving.
- 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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