Honey Mustard Cod Sheet Pan Supper
This one-pan supper features a rainbow of roasted vegetables — including beets, rainbow carrots, red potatoes, and purple radishes — along with juicy chunks of cod topped with a drizzle of honey whole grain mustard sauce.
Servings
Produce
Garlic
4 2 Clove
Beets, chioggia
15 7.5 oz
Carrots, rainbow mix
9 4.5 oz
Purple Plum Radish
6 3 oz
Dill Bouquet
.25 0.13 oz
Red Potato
10 5 oz
Green onion
2 1 oz
Protein & more
Chevre
2 1 oz
Brown Rice
1 0.5 cup
Cod
1 0.5 lb
Pantry items
Olive oil
2 1 tablespoon
Sea salt
2 1 teaspoon
Spice mix
Whole Grain Honey Mustard Vinaigrette
Olive oil
3 1.5 tablespoon
Apple cider vinegar
2 1 tablespoon
Dijon mustard
1 0.5 teaspoon
Whole grain mustard
1 0.5 teaspoon
Honey
2 1 teaspoon
Prep ahead (optional)
a. Halve or quarter radishes. b. Peel beets; cut 1” pieces. c. Chop carrots into ½” obliques, coins, or half-moons. d. Chop red potatoes into 1” pieces. e. Quarter green onions crosswise. f. Smash whole garlic. g. Rough chop or mince dill leaves and tender stems.
Instructions
1
Roast vegetables:
a. Preheat oven to 425º and prep large baking pan with olive oil or foil.
b. In large bowl, add garlic (whole, smashed), red potatoes (1” pieces), beets (peel, 1” pieces), rainbow carrots (½” obliques, coins, or half-moons), radishes (halve or quarter), green onions (quarter crosswise), and 2-3 tbsp olive oil. Toss to coat.
c. Add to large baking pan in even layer. Season with ½ tsp salt and ¼ tsp black pepper.
d. Roast in oven until fork-tender, about 30 minutes, stirring halfway through for even roasting.
2
Cook brown rice:
a. In medium saucepan over high heat, add 1½ cups water (¾ cup for 2-person portion) and ½ tsp salt. Cover and bring to a boil.
b. Stir in brown rice. Reduce heat to low, cover, and cook until tender, about 35 minutes.
3
Meanwhile, cook cod:
a. Season cod with ½ tsp salt and ¼ tsp black pepper.
b. In large sauté pan over medium-high heat, add 1-2 tbsp olive oil. Add cod top-side down; sear until golden, about 2 minutes each side. Continue cooking until opaque throughout, about 4-6 more minutes.
4
Serve:
a. Divide brown rice among plates. Top with roasted vegetables. Garnish with pinches of chevre and dill (rough chop or mince).
b. Chop cod into 1” pieces. Plate alongside vegetables.
c. Drizzle cod with honey mustard vinaigrette.
Chef's notes
If your family doesn't eat fish, this recipe would be equally delicious with chicken. Vegetarians can omit the meat altogether for a hearty grain and roasted vegetable bowl.
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:
Johnson’s Backyard Garden,
Austin TX
Austin TX
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