Baked Cod One-Pan Supper
The aroma of this no-fuss supper is super delicious — herby cod with potatoes, carrots, green beans, and cherry tomatoes that get tender and even sweeter in the oven. Creamy local goat cheese adds a cheesy tartness to the mix.
Servings
Produce
Garlic (Organic)
3 1.5 Clove
Green Beans
5 2.5 oz
Cherry Tomato
5 2.5 oz
Thyme
.1 0.05 oz
Rosemary
0.05 0.03 oz
Lemon
1 0.5 Whole
Carrot (Organic)
3 1.5 oz
Yellow Onion (Organic)
1/2 0.25 Whole
Petite Potato
13 6.5 oz
Protein & more
Chevre
1.5 0.75 oz
Cod
1 0.5 lb
Pantry items
Olive oil
2 1 tablespoon
Sea salt
2 1 teaspoon
Spice mix
Parsley, dried
1/2 0.25 teaspoon
Marjoram
1/2 0.25 teaspoon
Dried oregano
1/2 0.25 teaspoon
Granulated Garlic
1/2 0.25 teaspoon
Dried thyme
1/2 0.25 teaspoon
Granulated Onion
1/4 0.125 teaspoon
Black pepper
1/4 0.125 teaspoon
Prep ahead (optional)
a. Chop potatoes into 1” pieces. b. Snap stem end off green beans and discard. Snap beans bite-sized. c. Peel carrots and 1” dice or slice into coins. d. Smash garlic. e. Thinly slice yellow onion. f. Cut lemon in half.
Instructions
1
Start potatoes and carrots:
a. Preheat oven to 425º. Prep a large baking pan with olive oil or non-stick spray.
b. Add potatoes (1” pieces) and carrots (peel, 1” dice or coins) to large mixing bowl. Add 1 tbsp olive oil and ¼ tsp salt. Toss to coat vegetables. (This can also be done directly on the pan if you want to skip washing the bowl.)
c. Add potatoes, carrots, garlic (smashed), and rosemary and thyme sprigs (leave whole) to the pan. Place pan in preheated oven and roast for about 15 minutes.
2
Brown the cod:
a. Chop cod into 1” pieces and season with ½ tsp salt and herb mix.
b. In large sauté pan over medium-high heat, add 1 tbsp olive oil. When pan is hot but not smoking, add the cod; cook until golden brown, about 2-3 minutes.
3
Cook cod and vegetables:
a. Remove roasting pan from oven. Add cod, cherry tomatoes (leave whole), green beans (snap and discard ends, snap beans bite-sized), and yellow onion (thinly slice) to the pan.
b. Cut lemon in half and squeeze juice over the whole mix. For extra flavor, leave lemon halves on the pan to roast with vegetables.
c. Return pan to oven and bake until vegetables are tender and caramelized and cod is cooked through, about 10 minutes.
4
Serve:
a. Divide cod among plates.
b. Serve roasted vegetables alongside. Garnish with dabs of chevre.
Chef's notes
Vegetarians may want to simply eat the vegetables and add a high-protein grain like quinoa. Alternatively, an over-medium egg oozing over the veggies could be amazing.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX