Roasted Cod with Vegetables and Mustard Sauce is another reason to add a sheet pan meal to your dinner line-up.
I love full meal recipes, especially when they include roasted vegetables. I’m also a big fan of sauce, and this lemony whole grain mustard/chive sauce is a new personal fav. It complements the roasted cod as well as the vegetables. So feel free to drizzle your platter with a liberal amount of its flavorful goodness.
As you’ll see from my story below, you can substitute different types of fish and still have a delicious result. For that matter, you can mix and match vegetables that roast in a similar amount of time. So consider this a blueprint for a fish and vegetable sheet plan meal with a killer sauce recipe.
Roasted Cod and Vegetables with Mustard Sauce
A flexible fish dish
This recipe originated as the StarTribune Roasted Snapper with Vegetables and Mustard Sauce. I was excited about cooking snapper for the first time after finding fillets at my local Hy-Vee grocery store. I noticed they were a tad on the fishy side but thought perhaps that’s the way snapper usually smelled. When I unpackaged them the next day, I was sure they were on the less fresh side. Fortunately, the friendly folks at Hy-Vee cheerfully exchanged them for some cod. They offered to give me snapper again, but I decided to err on the familiar side.
I do look forward to trying this recipe again in the future with snapper, but honestly, it works well with cod and would adapt to a variety of fish options.
Love Fish Recipes?
Here are a few of my other favorites you might also want to try.
Roasted Cod and Vegetables with Mustard Sauce
Ingredients
- 5 tbsp. plus 1 tsp. extra-virgin olive oil divided
- 1/4 c. minced fresh chives
- 2 tbsp. whole-grain mustard
- 1 tbsp. honey (or maple syrup) divided
- 1 tsp. grated lemon zest remember to zest your lemon before juicing!
- 2 tsps lemon juice
- 1 tsp. kosher salt, plus a pinch more, to taste divided
- 3/4 tsp. ground black pepper, plus a pinch more, to taste divided
- 1 lb. small red potatoes unpeeled, halved
- 1 lb. broccoli florets cut into 2-in. pieces
- 1/2 tsp. paprika
- 4 6 oz. cod fillets 1 in. thick
- olive oil cooking spray
Instructions
- Heat the oven to 500 degrees and place the rack in the lowest position. Combine 2 tablespoons oil, chives, mustard, 1 teaspoon honey (or maple syrup), lemon juice, a pinch of salt, and a pinch of pepper in a small bowl and set aside. Spray baking sheet with olive oil cooking spray.
- Toss potatoes with 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Place potatoes cut sides down on half of the sheet. Then toss the broccoli with 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper and place on the empty side of the sheet. Roast until potatoes are golden brown and broccoli is spotty brown and tender, 12 to 14 minutes, rotating sheet halfway through roasting.
- While potatoes and broccoli roast, combine paprika, 1 teaspoon oil, lemon zest, remaining 2 teaspoons honey (or maple syrup), remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in a small bowl; microwave until bubbling and fragrant, 10 to 15 seconds. Pat fish dry with a paper towel, then brush with the remaining 1 teaspoon of oil. Finish by brushing the fish with the honey mixture.
- Remove sheet from oven and reduce oven temperature to 275 degrees. Transfer the broccoli (and potatoes if done) to a platter and tent with aluminum foil to keep warm. If the potatoes are not done, move them to one side and place the fish on the empty side of the sheet. Roast until potatoes are done and the fish flakes and temperature registers 130 degrees, about 8-12 minutes, rotating sheet halfway through roasting.
- If necessary, rewarm the broccoli in the microwave for 30 seconds.
- Place fish and vegetables on a platter. Spoon mustard sauce onto fish and serve, passing additional sauce.
This recipe was delicious. However, I was not able to deterime when/how to us the paprka sause. I decided to use it on the vaggies. Is that how you intended to have it used? If not how is it to be used? Thank You, Anna Grim
I am so glad you enjoyed it. The paprika is added in stage 3 with the honey mixture that gets brushed on the fish. Then the mustard sauce is spooned onto the fish at the end as described in step 6.
Yup, this one is going on the menu for the week also. Looks delicious!
It is! Enjoy! š