Rating: 5 stars
4 Ratings
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  • 4 Ratings

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.

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Credit: Caitlin Bensel

Recipe Summary

hands-on:
15 mins
total:
35 mins
Yield:
Serves 4
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You'll start with creamy Yukon gold potatoes, add the cod next, and stir in chard leaves that wilt and char without turning limp. It all gets dressed up with a quick olive salsa that adds richness, acidity, and a little kick, too. The result is healthy but full of flavor, and perhaps best of all, it takes only 15 minutes of hands-on time. Serve with a tart white wine or a medium-bodied rosé and enjoy the easy clean-up.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

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

Nutrition Facts

490 calories; fat 31g; cholesterol 65mg; fiber 3g; protein 30g; protein 30g; carbohydrates 23g; sodium 1137mg; sugars 2g.
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