Sheet Pan Lemon Cod And Asparagus With Greek Inspired Crispy Potatoes
I have been making these Greek inspired crispy potatoes ever since my husband and I first moved in together (almost 8 years ago!). We became obsessed with these potatoes so much that we still make them all of the time. They are crispy and so flavorful!
Potatoes are one of my favorite foods, especially when they are roasted to perfection. Potatoes also happen to have lots of health benefits especially for glowing skin. Potatoes contain Vitamin C, B Vitamins, potassium and zinc which can help boost skin health.
One of my favorite ways to serve these potatoes is with a simple sheet pan cod and asparagus with lots of lemon drizzled on top. It is a nutritious weeknight dinner that comes together so easily.
If you don’t have asparagus you can substitute it for broccoli or zucchini (or another veggie that roasts well)
What you need (serves 4):
2 lbs of cod (cut into 4 filets)
1 bunch of asparagus diced
4 cups fingerling potatoes diced (creamer potatoes and golden yellow potatoes work well too)
A few pinches of salt
2 lemons
2 tbsp dijon mustard
1 tsp dried parsley
1 tsp dried basil
Optional 1 tsp red chili flakes
3 tbsp cooking oil
1 clove minced garlic
Directions: Preheat your oven to 420. Line two baking sheets with parchment paper. Add the potatoes, a few generous pinches of salt, the juice from 1 lemon, dijon mustard, parsley, basil, red chili flakes, 2 tbsp of oil and garlic cloves to the baking sheet. Toss until everything is well coated. Place in the oven for about 35-40 minutes or until the potatoes are crispy. On the other sheet pan add the cod to one side and asparagus to the other side. Drizzle the remaining oil and a few pinches of salt over the cod and asparagus. Rub the salt and oil into the cod. Toss the asparagus until it is well coated with the oil and salt. Place in the oven for 12-15 minutes or until the cod reaches an internal temperature of 140-145 degrees Fahrenheit. Remove everything from the oven. Juice the other lemon and drizzle it over the cod filets and asparagus. Option to sprinkle fresh minced parsley over the cod for added flavor. Serve the cod with asparagus and the crispy potatoes. Enjoy!
Tips for cooking:
-For the absolute best crispy potatoes, I recommend soaking the potatoes in water if possible before cooking for approximately 30 minutes. This will help extract starches and result in crispier potatoes. Just be sure to dry them with a cloth after soaking.
-You will know when the cod is cooked when you take a fork to it and it flakes easily. the inside will also be an opaque white, not translucent.
-You can substitute the dried herbs for fresh when roasting the potatoes. I have done it with dried or a handful of fresh minced herbs and both are amazing.