Easy sheet pan meal recipe for cod, potatoes and green beans

Evening meal is infinitely far more comforting when you do not experience a sink comprehensive of dishes the moment you end. Sheet pan dinners, it might be reported, are the glass of wine that can take the edge off: with only a single pan to clean up, you can dangle out at the table lengthier, conversing and laughing, or get to your favourite demonstrate more rapidly. A sheet pan evening meal relieves that stress to get the cleanup likely so you can finish at a decent hour.

The important to making a wonderful sheet pan supper is to work in levels. Really don’t throw all your components on the pan at the similar time, or you will end up with crunchy potatoes or greyed-out, mushy inexperienced beans. You construct a great sheet pan food by first roasting the longest cooking merchandise, and incorporating each and every component according to how very long it will take to cook. Be guaranteed, when roasting vegetables, not to group them on the pan, or they will steam instead than roast — which implies your potatoes will not get that nice crisp browned pores and skin, and the green bean flavor will not intensify the way it does when they are roasted. Once you increase the cod, the pan can be a tiny more crowded, which lets the fish to equally steam and roast, and keeps it moist and tender.

This comprehensive, properly-well balanced meal takes only about 30 minutes to cook, and needs small preparation. The mild fish is flaky and moist with a crunchy topping, the potatoes are creamy with a good crust and the inexperienced beans are crisp-tender. It is a triple acquire to get these kinds of a good, healthful meal with so small exertion — and minimal cleanup.

Sheet Pan Cod, Potato and Environmentally friendly Bean Dinner

3/4 cup panko (normal or entire wheat) bread crumbs

2 tablespoons unsalted butter, melted

2 tablespoons chopped parsley

1 teaspoon lemon zest

1 pound potatoes, slash in 3/4-inch chunks

1 medium onion, coarsely chopped (about 1 cup)

2 tablespoons olive oil, divided

1/4 teaspoon dried thyme

1 teaspoon salt, divided

1/2 teaspoon black pepper, divided

12 to 16 ounces eco-friendly beans, trimmed

4 (6-ounce) cod fillets

1. Preheat the oven to 425 degrees. Coat a sheet pan with cooking spray.

2. Merge the panko, melted butter, parsley and lemon zest in a bowl established aside.

3. Incorporate the potatoes, onion and 1 tablespoon of the oil toss comprehensively. Include the thyme, 1/4 teaspoon salt and 1/4 teaspoon of the pepper and again, toss perfectly. Spot on the sheet pan in a single uncrowded layer. Roast 10 minutes, right until the potatoes just commence to soften.

4. Though the potatoes cook dinner, include the environmentally friendly beans to the now-vacant bowl and toss with the remaining 1 tablespoon olive oil and 1/4 teaspoon salt. When the potatoes have roasted 10 minutes, slide them to 1 side of the pan and distribute the inexperienced beans on the rest of the pan. Roast 5 minutes.

5. Time the cod with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Press the panko mixture evenly around the tops of the fillets. Slide the eco-friendly bans about to the aspect of the sheet pan, and spot the fish in the center. Roast right until the potatoes are flippantly browned and the fish flakes but is continue to moist, about 14- 15 minutes.

Helps make 4 servings