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Preheat oven to 425°F and remove fish from fridge. Place broccoli and potatoes on rimmed sheet pan. Season liberally with salt and pepper and toss with olive oil. Place pan in middle rack of oven and roast 15 minutes, turning veggies halfway through.
Meanwhile, combine panko, lemon zest, dill and ¾ tsp salt in mixing bowl. Add melted butter and stir to combine. Squeeze aioli over top of each cod fillet, using a basting brush or the back of a spoon to coat. Spoon panko mixture evenly over the top of each fillet, pressing with your hands to adhere.
After 15 minutes, remove pan from oven and add garlic to vegetables. Toss vegetables then slide to one side. Add cod to sheet pan and return to oven. Roast an additional 12-15 minutes or until cod begins to flake and panko topping has browned (cook time will shift based on the thickness of the cod).
To serve, finish each cod fillet with a drizzle of aioli and a squeeze of lemon. Serve alongside vegetables.
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So easy and delicious! Love your Little Big Meal recipes. They also include pictures of the ingredients which makes it easier to find in the stores.
Great recipe. One of my favorites!
Delicious, quick, easy. My husband ate every little crumb on his plate. Said it was restaurant quality.
Made this without the potatoes, just cod and broccoli, and loved it. Nice, light dinner that was easy and quick. I'll definitely keep this as a regular go-to!
Very easy and delicious !! I will definitely be making it again! Thanks
Very easy to make and flavorful! Next time I’ll use all of the dill in my package since I love dill.
Great
Very easy to prepare and very good !!