Tender, flaky cod and roasted potatoes make a filling and easy meal the whole family will love. Serve with chopped romaine, baby spinach or arugula for a dose of green veggies. For a taco lunch the next day, chop up leftovers and spoon them into whole wheat tortillas. Watch our how-to video.
1 1/2 pound very small potatoes (white, red or a mix of colors)
4 teaspoons extra-virgin olive oil, divided
1 teaspoon fine sea salt, divided
4 (5- to 6-ounce) boneless, skinless frozen MSC-certified Wild Caught Atlantic Cod Fillets, thawed according to package instructions
1 lemon, quartered
Preheat the oven to 400°F. In a medium bowl, toss together potatoes, 2 teaspoons of the oil and 1/2 teaspoon of the salt. Spread out on a large rimmed baking sheet. Roast, tossing once or twice, until almost tender, about 15 minutes. Push potatoes to one side of the baking sheet.
Brush cod all over with remaining 2 teaspoons oil and season with remaining 1/2 teaspoon salt. Arrange on baking sheet next to potatoes. Roast until fish is just cooked through and opaque in the center, 10 to 12 minutes. Serve hot with lemon wedges.
Per Serving:230 calories (50 from fat), 6g total fat, 1g saturated fat, 15mg cholesterol, 670mg sodium, 32g carbohydrates, (6 g dietary fiber, 4g sugar), 13g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.