sheet-pan-cod-and-potatoes

Best Dinner Food

Sheet Pan Cod and Potatoes

Bright, light, and easy is the name of the game with this simple one-pan fish dinner. It all comes together on a single sheet pan thanks to strategic timing

Ingredients

  1. 1 pound small Yukon Gold potatoes, halved

  2. ½ cup olive oil, divided

  3. 1 ¼ teaspoons kosher salt, divided

  4. ¾ teaspoon freshly ground black pepper, divided

  5. 4 6-ounce cod fillets

  6. 2 bunches Swiss chard, stems removed and leaves chopped

  7. ½ cup pitted green olives (such as Castelvetrano), halved

  8. 3 tablespoons fresh lemon juice (from 2 lemons)

  9. 1 tablespoon chopped fresh flat-leaf parsley leaves

  10. 1 tablespoon finely chopped shallot

  11. 1 ½ teaspoons Dijon mustard

Directions

  1. Preheat oven to 450°F. Toss potatoes with 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper on a large rimmed baking sheet; spread in a single layer, cut sides down. Bake until just tender, 15 to 20 minutes.

  2. Meanwhile, rub cod with 1 tablespoon oil and season with ½ teaspoon salt and remaining ½ teaspoon pepper.

  3. Flip potatoes and move to outer edges of baking sheet. Place chard and olives in center of baking sheet, drizzle with 1 tablespoon oil, and top with cod. Bake until potatoes are tender, about 5 minutes. Increase oven temperature to high broil and broil until cod is golden and chard is wilted and slightly charred, 4 to 5 minutes.

  4. Whisk lemon juice, parsley, shallot, mustard, and remaining ¼ cup oil and ¼ teaspoon salt in a small bowl; drizzle over cod mixture.