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Sea Cuisine

Potato Crusted Cod Sheet Pan Meal

This easy to prepare sheet pan meal leverages the bounty of vegetable garden's and farmer's markets to your taste buds delight. It's perfect for entertaining with an emphasis on what's fresh and easy to make substitutions. Not a fan of fennel? Not a problem! Feel free to swap it out for something you love or simply remove from the recipe all together.
Serves: 4


  • 2 packages Sea Cuisine Potato Crusted Wild Cod, (4 pieces total)
  • 1 cup Cherry Tomatoes
  • 1 cup Broccoli Florets
  • 20 each Asparagus Stalks
  • 1 cup Red Onions, sliced thin
  • 1 cup Fennel, sliced thin
  • 8 ounces Carrots, sliced thin lengthwise
  • 8 ounce Fingerling Potatoes, sliced thin lengthwise
  • 1 each Large Leek, sliced in half lengthwise
  • 1 each Lemon, sliced thin into rounds
  • a few fresh thyme sprigs
  • 2 tbsp. Vegetable Oil
  • 1 teaspoon Paprika
  1. 1. Prepare a sheet pan with parchment paper lining the bottom. Arrange rack in center of the oven and preheat to 425 ̊F. Add the halved potatoes to a small pot, cover with water and cook over medium heat.
  2. 2. Arrange all of the vegetables around the prepared sheet pan. Add the lemons and thyme sprigs across the sheet pan as well. Drizzle the vegetables with all but 1 teaspoon of the vegetable oil and season(if desired) with salt and pepper.
  3. 3. Remove frozen fillets from tray and place on the sheet pan, tucking the portions in between the various vegetables and bake in the preheated oven for 22-25 minutes.
  4. 4. After cooking the potatoes for ten minutes turn off the heat and strain from the water.
  5. 5. Halfway through cooking the cod sheet pan remove from the oven and flip the portions over. Add the par-cooked potatoes, drizzle with the remaining vegetable oil and return to the oven cooking for the remaining 12-15 minutes. Cook to a minimum internal temperature of 155 ̊F.
  6. 6. Garnish the Potato Crusted Cod with a sprinkle of paprika and enjoy!