The recipe and photography for this post was provided by Carolyn Hodges of The Dinner Shift.
This is a simple sheet pan supper that’s easy enough for weeknights but feels special enough for the holiday season.
Grated parmesan cheese and simple seasonings make for a flavorful fuss-free fish coating. Paired with buttery fingerling potatoes and broccolini right on the same pan, it’s an easy clean-up meal that doesn’t require hours in the kitchen.
I like to use cod loins because they’re thicker and less likely to dry out than thinner cuts. You can find them in Heinen’s fresh seafood case and with the frozen seafood. Adjust the baking time if you use thinner fillets (less than 1-inch thick).
- 1 lb. fingerling potatoes, halved lengthwise
- 2 Tbsp. olive oil, divided
- Salt and pepper
- ⅔ cup Heinen’s grated parmesan cheese
- 1 Tbsp. flour
- ½ tsp. garlic powder
- ½ tsp. paprika
- ¼ tsp. salt
- ⅛ tsp. black pepper
- 1 ½ lbs. cod loin fillets, 1 ½ - 2 inches thick
- ½ lb. broccolini
- 4 lemon wedges, to serve
- Preheat the oven to 400˚F. Line a sheet pan with parchment paper.
- Toss the potatoes in 1 Tbsp. of olive oil and season to taste with salt and pepper. Spread on the sheet pan and transfer to the oven to roast for 10 minutes.
- While the potatoes roast, prepare the fish. In a wide shallow bowl, combine the parmesan cheese, flour, garlic powder, paprika, salt and black pepper.
- Brush the fish fillets on all sides with ½ Tbsp. of olive oil, then dredge in the parmesan mixture until coated on all sides. Gently press any remaining coating onto the tops of the fillets.
- Toss the broccolini in ½ Tbsp. of olive oil and season to taste with salt and pepper.
- After 10 minutes, remove the potatoes from the oven. Use a spatula to toss them, then push them to cover 1/3 of the pan. Add the broccolini to the center of the pan, then place the fish fillets on the remaining third of the pan.
- Transfer the pan back to oven and continue to roast for 15-20 minutes, or until the fish is cooked through and flakes with a fork.
- Plate the fish alongside the potatoes and broccolini and serve with a lemon wedge.