Red Meat Allergy Friendly Classic Cod Sheet-Pan Dinner
Total time50 min
Prep time15 min
Cook time35 min
5.0(28)
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Learn more →Ingredients
4 servings
- 1 ½ lb baby potatoes, halved
- 3 tbsp olive oil, divided
- 1 tsp smoked paprika
- ¾ tsp salt, divided
- ½ tsp black pepper, divided
- 8 oz green beans, trimmed
- 1 cup cherry tomatoes
- 4 cod fillets (about 6 oz each)
- 2 tsp dijon mustard
- 1 tsp garlic powder
- 1 lemon, half juiced and half cut into wedges for serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with foil or parchment.
- 2
Toss the halved baby potatoes with 1 1/2 tbsp of the olive oil, the smoked paprika, 1/4 tsp of the salt, and 1/4 tsp of the black pepper directly on the sheet pan, then spread them cut-side down in a single layer. Roast for 20 minutes, until the cut sides are beginning to turn golden.
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