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Sheet Pan Cod Puttanesca

Sheet Pan Cod Puttanesca with Fingerling Potatoes, Olives, and Tomatoes

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This fragrant seafood dinner gets the miracle one-pan treatment for perfectly flaky fish and crisp-tender fingerling potatoes. Italian “Puttanesca” is a beloved pasta dish made with olives, tomatoes, capers, and garlic. We’re taking a flavor cue from the classic and applying it to roasted cod and vegetables instead. Combined with the traditional briny seasonings and a touch of pesto, this comforting meal capitalizes on time-tested combinations. And the best part? Everything comes out of the oven at the same time for maximum weeknight ease. All hail the sheet pan!
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy

Ingredients & Equipment

What we send

  • Potato Fingerling Organic
    • 12 ounces
    • Potato Fingerling Organic
  • grape tomatoes
    • 1 cup
    • grape tomatoes
  • garlic
    • 2 cloves
    • garlic
  • Kalamata olives
    • 1/4 cup
    • Kalamata olives
  • sundried tomatoes
    • 6
    • sundried tomatoes
  • pesto
    • 2 tablespoons
    • pesto
  • Pacific cod
    • 12 ounces
    • Pacific cod
  • dried basil
    • 1/2 teaspoon
    • dried basil
  • dried marjoram
    • 1/4 teaspoon
    • dried marjoram
  • dried oregano
    • 1/2 teaspoon
    • dried oregano
  • capers
    • 2 tablespoons
    • capers

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheet

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425[degrees]F. Rinse potatoes and halve. Rinse grape tomatoes and halve. Mince garlic. Roughly chop olives. Thinly slice sundried tomatoes.
  2. Season Vegetables

    Season Vegetables

    On a foil-lined baking sheet, toss potatoes, grape tomatoes, and sundried tomatoes with pesto, 2 tablespoons olive oil, ¼ teaspoon kosher salt, and pepper. Arrange in a single layer with potatoes cut-side down.
  3. Roast Vegetables

    Roast Vegetables

    Transfer vegetables to oven and roast until potatoes are becoming tender, about 12 minutes.
  4. Season Cod

    Season Cod

    While vegetables roast, rinse cod and pat dry with paper towel. Season all over with spice mix, ½ teaspoon kosher salt, and pepper.
  5. Roast Cod

    Roast Cod

    After about 12 minutes of roasting, remove vegetables and scatter over capers, garlic, and olives. Place cod on top, then drizzle over ½ tablespoon olive oil. Return to oven and roast together until vegetables are tender and cod is opaque, about 10 minutes more.
  6. Plate Cod

    Plate Cod

    Serve cod atop a bed of roasted vegetables, imagine you're dining in Southern Italy, and enjoy all the classic puttanesca flavors.
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