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. You’ll start with creamy Yukon gold potatoes, add the cod next, and finally 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, 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.

Robby Melvin
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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.