Blackened Cod & Potato Sheet Pan
with Roasted Tomatillo Guacamole
Cooking time
25 minutes
Servings
2/4
Calories
410 /serving
Roasted tomatillos and avocado provide a bright green finishing note for this sheet pan supper. It’s an ideal contrast for thick fillets of cod sizzling under smoky spices. When served with cute baby potatoes, spring is definitely in the house!
We will send you:
- 2 Wild-caught cod fillets (MSC-certified)
- 1 Lime
- 450g Baby potatoes
- 225g Tomatillos
- 7g Honey
- 57g Avocado purée
- 8g Smoky Cajun spices (smoked paprika, mustard, onion powder, garlic powder, oregano, thyme, kosher salt)
Contains: Cod • Mustard
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
10 g
Saturated Fat
2 g
Sodium
640 mg
Total Carb
54 g
Sugars
11 g
Protein
29 g
Fibre
11 g
Preparation
Start the potatoes & roast the tomatillos
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- Remove the husks from the tomatillos.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, 12 to 14 min., until browned and almost tender.
Finish the potatoes & bake the cod
- Meanwhile, pat the cod dry; rub with a drizzle of oil, the remaining spices and S&P.
- When the vegetables are almost tender, flip the potatoes and transfer the tomatillos to a cutting board.
- Add the cod* and bake, 8 to 10 min., until cooked through and the potatoes are tender.
Make the tomatillo guacamole
- Meanwhile, roughly chop the tomatillos.
- Halve the lime; juice ½ and cut the remaining ½ into wedges.
- In a small bowl, combine the tomatillos, avocado purée, honey, lime juice and S&P; mash until smooth.
Plate your dish
- Divide the potatoes and cod between your plates.
- Spoon the tomatillo guacamole over.
- Garnish with the lime wedges. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
