Dollop
Smoky sheet pan cod and potatoes
Spanish-style cod roasted over smoky paprika potatoes, peppers and onions, finished with a garlicky parsley drizzle.
- 55 min total
- 15 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $5.99 a serving
- 430 calories
- Gluten-free
- Dairy-free
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 4 servings.
- 1½ lb Yukon Gold potatoes, cut into ¾-inch chunks
- 1 red bell pepper, cut into strips
- 1 yellow onion, cut into wedges
- 4 cod fillets, about 6 oz each, thawed if frozen
- 2 cloves garlic, minced
- ¼ cup fresh parsley, chopped
- 1 lemon, half juiced, half cut into wedges
From your pantry
- ¼ cup olive oil, divided
- 2 tsp smoked paprika, divided
- 1¼ tsp salt, divided
Each serving has about 430 calories, 35 g protein, 39 g carbs and 15 g fat, and costs about $5.99 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No Yukon Gold potatoes? Russet potatoes or red potatoes work.
- No red bell peppers? Yellow bell peppers work.
- No yellow onions? White onions or red onions work.
- No cod fillets? Tilapia fillets work.
- No fresh parsley? Cilantro works.
- No lemons? Limes work.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
the potatoes, pepper and onion on a large with 2 tablespoons of the oil, 1½ teaspoons of the smoked paprika and 1 teaspoon of the salt. Spread them out.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
for 25 minutes, once halfway, until the potatoes are at the edges.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 25 min
the cod dry, rub it with 1 tablespoon of the oil and with the rest of the smoked paprika and salt.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Season. Seasoning means adding salt, pepper or spices to bring out a food’s flavor. A little at a few stages tastes better than a lot all at the end.
How you’ll know: When you taste it, it tastes bright and like itself, not flat and not salty.
Push the vegetables aside, lay the cod in the middle and 10 to 14 minutes, until it flakes easily in the thickest part.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 12 min
Food safety: Fish is done at 145°F, when the middle looks opaque and flakes apart easily with a fork.
the garlic, parsley, lemon juice and the rest of the oil together.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Spoon the parsley sauce over the fish and potatoes and serve with lemon wedges.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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