By Virginia Cardona
Sheet Pan Lemon-Pesto Cod with Roasted Potatoes & Green Beans
4 steps
Cook:35min
We’re topping flaky cod with layers of creamy lemon pesto and crunchy almond breadcrumbs, then roasting it in the oven to achieve an irresistibly crispy, golden brown crust—an easy technique that yields bright, flavorful results. It’s the perfect accompaniment to our simple sides of roasted green beans and potatoes (with more lemon pesto for dipping).
Updated at: Tue, 16 Jul 2024 19:30:08 GMT
Nutrition balance score
Great
Glycemic Index
65
Moderate
Glycemic Load
27
High
Nutrition per serving
Calories590.5 kcal (30%)
Total Fat32.6 g (47%)
Carbs41.8 g (16%)
Sugars6.2 g (7%)
Protein35.7 g (71%)
Sodium597.5 mg (30%)
Fiber7.9 g (28%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch rounds. Cut off and discard any stem ends from the green beans. 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. Roughly chop the almonds. 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, lemon zest, and chopped almonds.
Step 2
Line two sheet pans with foil. Transfer the potato rounds to one sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat and arrange in an even layer. Roast 19 to 21 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
Step 3
Meanwhile, transfer half the creamy pesto to a separate bowl; set aside for serving. Transfer the green beans to the remaining sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer on one side. Lightly oil the other side of the 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 almond breadcrumbs (pressing gently to adhere). Season with salt and pepper. Roast 8 to 12 minutes, or until the green beans are tender when pierced with a fork and the fish is cooked through.* Remove from the oven.
Step 4
Evenly top the roasted green beans with the juice of 1 lemon wedge (you will have extra); carefully stir to coat. Serve the roasted fish with the roasted potatoes and finished green beans. Serve the reserved creamy pesto on the side. Enjoy!
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