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Prep time
20 minutes
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Cook time
45 minutes
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Serves
4
Author Notes
On busy nights when cooking a multi-dish meal feels like a stretch, nothing beats an easy sheet-pan dinner. The following recipe is a loose twist on a classic comfort food: fish and chips. Here, Alaska cod fillets are lightly breaded (not battered!) and baked in the oven with sweet potato wedges until everything is deliciously crisp.
The method is straightforward and can be broken up into simple steps for a low effort, time-saving meal that won’t leave you with a big pot of oil. While the sweet potatoes roast in the oven, flaky Alaska cod gets dredged in cornmeal, egg wash, and an herbed panko breadcrumb mixture. Then, when the sweet potato wedges are almost cooked through, the breaded Alaska cod gets added to the same pan and cooked for a bit longer while you whip up a paprika-spiked dip.
My favorite part of this dish is the variety of textures and flavors on display: flavorful Alaska cod with earthy roasted sweet potatoes, and a creamy spiced dip for dunking. Whether you put together individual plates or invite diners to take their meal directly from the tray, this dinner hack is a fun, unfussy weeknight meal that’s as satisfying to eat as it is easy to make. —Joy Cho
Test Kitchen Notes
This recipe is shared in partnership with the Alaska Seafood Marketing Institute. —The Editors
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Ingredients
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For the herb-breaded Alaska cod:
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1 ½ cups
panko breadcrumbs, plus more as needed
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2 tablespoons
extra-virgin olive oil
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4
(4 to 5 ounces each) Alaska cod fillets (fresh strongly preferred, or thawed from frozen)
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1/2 cup
yellow cornmeal (or all-purpose flour)
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1 tablespoon
finely chopped fresh parsley, plus more for garnish
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1 tablespoon
finely chopped fresh dill, plus more for garnish
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Kosher salt
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Freshly ground black pepper
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2
large eggs
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—
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For the sweet potato wedges:
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2
large sweet potatoes (about 2 pounds total), peeled and sliced into 2 to 2 ½-inch wedges about 1-inch thick
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1/4 cup
extra-virgin olive oil
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1 teaspoon
kosher salt
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1/2 teaspoon
ground black pepper
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—
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For the creamy paprika dip:
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1 cup
full-fat mayonnaise
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1 1/2 teaspoons
smoked paprika
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3/4 teaspoon
honey
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1/2 teaspoon
soy sauce
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1/2 teaspoon
Sriracha
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1/4 teaspoon
apple cider vinegar
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Kosher salt and freshly ground black pepper, to taste
Directions
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Heat the oven to 425°F. Line a half-sheet pan with aluminum foil and set an oven-safe wire rack on top. In a large nonstick pan over medium-high heat, toast the panko breadcrumbs with 2 tablespoons of olive oil until the crumbs turn golden brown, about 10 minutes. Pour the panko into a large shallow bowl and set aside to cool for a few minutes.
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In a large bowl, toss the sweet potato wedges with the olive oil, salt, and pepper. Spread the sweet potatoes on the wire rack making sure to lay the wedges flat, then place the sheet pan in the oven and cook for 20 minutes.
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While the sweet potatoes are baking, prepare the fish. Add the chopped herbs, ¼ teaspoon salt, and several cranks of freshly ground black pepper to the bowl of browned panko and mix to combine. Pour the cornmeal into a second shallow dish. Crack the eggs into a third shallow dish and whisk with a fork until well combined.
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Lay the fillets on a large plate lined with parchment (if they’re wet, pat the fillets dry with a paper towel). Generously season both sides with salt and pepper. Working with one fillet at a time, lightly coat the fish in the cornmeal, followed by the egg mixture, then thoroughly dredge in the herbed panko breadcrumbs, making sure each fillet is fully coated.
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Once the sweet potatoes have cooked for 20 minutes, remove from the oven and give them a toss with a wooden spoon or spatula, then push them to one side of the pan to make room for the fish. Carefully transfer the breaded fillets to the rack on the pan and return to the oven. Cook for 10 to 12 minutes.
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While the fish and sweet potatoes cook, make the dipping sauce. In a small bowl, add the mayo, paprika, honey, soy sauce, Sriracha, vinegar, a few pinches of salt, and several cranks of black pepper and mix to combine. Taste and adjust the seasoning, if needed.
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After 10 to 12 minutes have passed, remove the baking sheet from the oven and check for doneness: the sweet potatoes should be soft enough to pierce and the Alaska cod should flake when poked with a fork. To finish, return the pan to the oven and broil on high for 1 to 2 minutes, until the sweet potatoes are lightly charred and the tops of the fish are golden brown. Sprinkle the fish with fresh parsley and/or dill and serve with the creamy paprika dip on the side.
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