Fish Chowder Sheet Pan Bake
- 15m Prep Time
- 25m Cook Time
- 40m Ready In
A sheet pan bake featuring cod fillets with a mustard-mayo topping and crispy panko crust, roasted alongside potatoes, onions, and bacon for a complete meal.
Ingredients
- 454 g small yellow potatoes halved lengthwise
- 2 small red onions cut into ½-inch-thick wedges
- 4 bacon cut into ½-inch pieces
- 14.8 ml mayonnaise
- 14.8 ml Dijon mustard
- 4.93 ml lemon zest finely grated
- 59.1 ml panko breadcrumbs
- 14.8 ml olive oil
- 14.8 ml thyme leaves
- 4 cod fillet
- Black pepper
Nutrition (per serving, estimated)
Estimated based off 8 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 49.2 mg
- Iron: 1.22 mg
- Magnesium: 26.8 mg
- Phosphorus: 84.6 mg
- Potassium: 318 mg
- Zinc: 0.65 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 14.8 ml mayonnaise
- 14.8 ml Dijon mustard
- 59.1 ml panko breadcrumbs
- 14.8 ml olive oil
- 14.8 ml thyme leaves
- 4 cod fillet
- Black pepper
Prepare
- 454 g small yellow potatoes, halved lengthwise
- 2 small red onions, cut into ½-inch-thick wedges
- 4 bacon, cut into ½-inch pieces
- 4.93 ml lemon zest, finely grated
Let's Cook
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Step 1.
Heat the oven to 450°F. Pile the halved potatoes and onion wedges in the center of a rimmed baking sheet and scatter the bacon pieces on top. Roast for 10 minutes.
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Step 2.
While the vegetables and bacon roast, in a small bowl, stir together the mayonnaise, Dijon mustard, and lemon zest. In another small bowl, combine the panko breadcrumbs with the olive oil, then fold in the thyme leaves. Season the cod fillets with ½ teaspoon black pepper, then spread the mayonnaise mixture evenly over each fillet and sprinkle the panko mixture on top.
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Step 3.
Remove the baking sheet from the oven and reduce the oven temperature to 425°F. Toss the potato-onion-bacon mixture together, then spread it out in an even layer on the sheet, arranging the potatoes cut side down.
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Step 4.
Nestle the prepared cod fillets among the vegetables on the baking sheet. Roast until the fish is opaque throughout and flakes easily, and the potatoes are golden brown and tender, 12 to 15 minutes.