Sea Cuisine
Sheet Pan Potato & Herb Cod With Carrots, Bacon & Brussels
Dinner just got easier and more delicious at the same time! Say hello to our Potato & Herb Cod Sheet Pan Meal! No fuss, no hassle, just pure culinary magic on one easy to execute pan. Toss carrots, brussels sprouts, bacon and onions together and let the oven do all the work. Everything cooks perfectly in harmony with the Cod, giving you a comforting, flavorful meal that's ready in a snap! Finish the dish with a Cider Beet Puree that comes together while your sheet pan cooks. Experience the savory symphony of flavors as herbs infuse the cod, bacon adds that irresistible savory crunch, and veggies soak up all the deliciousness. Your taste buds will thank you for this delightful and easy to execute meal.
Serves: 2
Prep time: 15 mins
Cook time: 25 mins
Ingredients
Preparation
For the Sheet Pan Potato & Herb Cod
- 1 package Sea Cuisine Potato & Herb Cod
- 1 cup Carrots, bias cut
- 1/2 cup Bacon, sliced 1/4"
- 1/2 cup Onion, sliced thin
- 1 cup Brussels Sprouts, cut in half
- 1 tbsp Olive Oil
- 1 Lemon, zest and juice
For the Beet and Cider Puree
- 1 tbsp Orange Juice, Frozen Concentrate
- 1 cup Red Beets, canned or jarred
- 1 cup Apple Cider
- 1 tbsp Cider Vinegar
- 1 tsp Corn Starch
- For the One-Pan Potato Crusted Cod, Bacon & Brussels Sprouts: Preheat your oven to 425℉. Combine the carrots, bacon, onion and brussels sprouts in a bowl. Toss with the olive oil and lemon. Transfer to a lightly greased sheet pan leaving room for each of the two Potato & Herb Cod portions. Bake for 20-25 minutes until the vegetables are tender and the fish is fully cooked.
- For the Beet and Cider Puree: In a blender, puree everything until smooth. Transfer to a non-reactive sauce pan and heat over a medium-high setting while whisking until the sauce thickens. Serve warm or room temperature with the Potato & Herb Cod.