with Burst Tomato Sauce & Roasted Root Vegetable Jumble
Buttery black cod gets a savory, crunchy coating of toasted walnut breadcrumbs that pairs perfectly with a burst tomato sauce that’s sweet, tangy, and a little jammy. Roasted root vegetables add caramelized depth and earthy balance, making this dish feel both comforting and refined.
Allergens
Utensils
Tags
Thyme
0.25 ounce
Potatoes
12 ounce
Sun-Dried Tomato Paste
1 ounce
Walnuts
0.5 ounce
Lemon
1 unit
Butternut Squash
8 ounce
Black Cod
10 ounce
Grape Tomatoes
4 ounce
Panko Breadcrumbs
0.25 cup
Chili Flakes
1 teaspoon
Purple Sweet Potato
1 unit
Garlic Powder
1 teaspoon
Butter
2.5 tablespoon (tbsp)
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Olive Oil
2 teaspoon (tsp)
- Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
- Dice potatoes into ½-inch pieces. Dice sweet potato into ½-inch pieces. Zest and quarter lemon. Roughly chop walnuts.
- Toss potatoes, sweet potato, butternut squash, and whole thyme sprigs on a baking sheet with a large drizzle of oil, half the garlic powder (you’ll use the rest later), salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes. (For 4 servings, divide between two baking sheets; roast on top and middle racks, swapping rack positions halfway through.)
- Meanwhile, heat a large drizzle of olive oil in a small pot over medium heat. Add tomatoes; cook, stirring occasionally, until blistered, 2-3 minutes.
- Reduce to a low simmer and stir in sun-dried tomato paste, 1 TBSP water (2 TBSP for 4 servings), and chili flakes to taste. Cover and cook until thickened, 8-10 minutes.
- Remove from heat and stir in juice from one lemon wedge and 1 TBSP butter, smashing tomatoes with the back of a spoon (use juice from two lemon wedges and 2 TBSP butter for 4). Taste and season with salt and pepper. Keep covered until ready to serve.
- While tomatoes cook, melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko, a pinch of salt, and pepper. Cook, stirring frequently, until golden, 3-5 minutes.
- Turn off heat; transfer to a small bowl and stir in walnuts and lemon zest to taste. Wipe out pan.
- Pat cod* dry with paper towels; season flesh sides with remaining garlic powder, salt, and pepper.
- Heat ½ TBSP butter (1 TBSP for 4 servings) and a drizzle of oil in pan used for panko over medium-high heat. Add cod, skin sides down, and cook until skin is crisp and fish is almost cooked through, 4-5 minutes. Flip and cook until cooked through, 1-2 minutes more.
- Divide veggie jumble and cod between plates. Top cod with tomato sauce and walnut breadcrumbs. Serve with any remaining lemon wedges on the side.
960
kcal
Calories
56
g
Fat
16
g
Saturated Fat
86
g
Carbohydrate
13
g
Sugar
11
g
Dietary Fiber
28
g
Protein
105
mg
Cholesterol
340
mg
Sodium
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