Flounder, haddock, pollack and halibut all make good stand-ins for cod.




  • Heat oven to 425°. Coat a sheet pan with cooking spray.

  • Combine potatoes and onion with 1 tbsp oil in a bowl. Toss with thyme, 1/4 tsp salt and 1/4 tsp pepper. Arrange on sheet pan in a single layer.

  • Combine green beans and 1 tbsp oil in same bowl. Toss with 1/4 tsp salt.

  • Roast potatoes until they just start to soften, about 10 min. Slide potatoes to one side, add green beans to pan and roast 5 min more.

  • Meanwhile, season cod with 1/2 tsp salt and 1/4 tsp pepper. Combine panko, butter, parsley and lemon zest in a bowl. Firmly press mixture evenly over top of each fillet.

  • Slide green beans and potatoes over, coat exposed portion of pan with cooking spray and add cod. Roast until potatoes are browned and cod just flakes but is still moist, 14 to 15 min.


Adapted from the book Hero Dinners: Complete One-Pan Meals That Save the Day by Marge Perry and David Bonom. Copyright © 2019 by Marge Perry and David Bonom. Reprinted by permission of William Morrow Cookbooks, an imprint of HarperCollins Publishers.

Nutrition Facts

413 calories; 14 g total fat; 5 g saturated fat; 742 mg sodium. 42 g carbohydrates; 6 g fiber; 6 g sugar; 33 g protein;