cod and potato recipe
The Best cod and potato recipe
I have been making this cod and potato recipe for years and it is one of those meals that always works. My kids love it because the fish is tender and the potatoes get crispy on the edges. It is a complete dinner in one dish so I do not have to make a separate side.
The mild flavor of cod pairs so well with the earthy potatoes and a little lemon and herbs. This recipe is perfect for busy weeknights because it comes together quickly. You just season the fish and potatoes and let the oven do the work.
It is also healthy since cod is lean and packed with protein while potatoes give you energy. I feel good serving this to my family because it is balanced and filling without being heavy. I love that this dish is versatile enough for any occasion.
It works for a casual family dinner but also looks nice enough for guests. The potatoes soak up the juices from the fish and create a nice crust. A sprinkle of paprika adds color and a subtle warmth that everyone enjoys.
The key to this recipe is using fresh cod and cutting the potatoes into even pieces so they cook at the same time. I always pat the fish dry before seasoning to get a nice sear. Baking everything together on one sheet pan makes cleanup easy.
This has become a go to meal in my house and I hope it becomes one in yours too.
Sheet Pan Cod and Potatoes
This simple sheet pan dinner features flaky cod fillets and crispy roasted potatoes. It is seasoned with lemon, garlic, and herbs for a bright and satisfying meal.
🥘Ingredients
For the Potatoes
For the Cod
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Sheet Pan Cod and Potatoes Works
This cod and potato recipe is always a good idea for any occasion because it is simple and satisfying. I make it for family dinners, potlucks, and even casual get togethers.
The combination of flaky fish and crispy potatoes pleases everyone without much effort. Leftovers store well in the fridge for a few days.
To reheat, place them in a 350 degree oven for about 10 minutes to bring back the crispiness. You can also flake the cold cod and mix it into a salad for lunch the next day.
This dish works for busy weeknights and relaxed weekends, making it a staple in my kitchen.
❓ Frequently Asked Questions About Sheet Pan Cod and Potatoes
1. Can I use frozen cod for this recipe?
Yes, you can use frozen cod fillets. Thaw them completely in the refrigerator overnight and pat them dry before seasoning. This ensures they cook evenly and get a nice texture.
2. What type of potatoes work best?
Baby potatoes or Yukon Gold potatoes work great because they hold their shape and get crispy. Russet potatoes can also be used but may need to be cut into smaller pieces to cook through.
3. How do I know when the cod is done?
The cod is done when it flakes easily with a fork and the internal temperature reaches 145 degrees Fahrenheit. The flesh should be opaque and moist, not translucent.
4. Can I add other vegetables to the sheet pan?
Absolutely. Broccoli, asparagus, or bell peppers work well. Add them to the sheet pan with the potatoes during the last 10 minutes of cooking so they do not overcook.
5. How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350 degree oven for 10 minutes to keep the fish moist and the potatoes crispy. Avoid microwaving as it can make the cod rubbery.