Food Recipes Sheet Pan Cod and Potatoes 5.0 (4) 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. By Robby Melvin Robby Melvin Robby Melvin is professional chef and Test Kitchen director for Southern Living Magazine. Highlights: * Honed his skills as a chef under Frank Sitt and Chris Hastings * Former chef de cuisine at Hot and Hot Fish Club * Work has been featured in Food & Wine, Real Simple, Coastal Living, and more Real Simple's Editorial Guidelines Published on April 28, 2020 Print Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 15 mins Total Time: 35 mins Yield: 4 serves Jump to Nutrition Facts 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 1 pound small Yukon Gold potatoes, halved ½ cup olive oil, divided 1 ¼ teaspoons kosher salt, divided ¾ teaspoon freshly ground black pepper, divided 4 6-ounce cod fillets 2 bunches Swiss chard, stems removed and leaves chopped ½ cup pitted green olives (such as Castelvetrano), halved 3 tablespoons fresh lemon juice (from 2 lemons) 1 tablespoon chopped fresh flat-leaf parsley leaves 1 tablespoon finely chopped shallot 1 ½ teaspoons Dijon mustard Directions 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. 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. Print Nutrition Facts (per serving) 490 Calories 31g Fat 23g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 490 % Daily Value * Total Fat 31g 40% Cholesterol 65mg 22% Sodium 1137mg 49% Total Carbohydrate 23g 8% Total Sugars 2g Protein 30g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.