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Crispy Baked Cod with Sweet Potato Fries

Lemon Mayo Dipping Sauce & Roasted Broccoli

Cooking time

35 minutes




670 /serving

This recipe has it going on. There are those delicate cod fillets coated with panko breading. And those veggie accompaniments, in the form of mouth-watering sweet potato fries and crunchy roasted broccoli. Dip it all in a delicious lemony mayonnaise for some extra zing. Want to know the best part? Everything is oven-baked, so this family meal is inviting, hassle-free and deliciously filling—consider it a win-win.

We will send you:

  • 4 Cod fillets
  • 900g Sweet potatoes
  • 1 Lemon
  • 1 Head of broccoli
  • 90ml Mayonnaise
  • 40g All-purpose flour
  • 57g Panko
  • 20g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)

Contains: Eggs, Cod, Wheat

You will need:

2 Sheet pans
Salt & pepper (S&P)
2 Eggs
Parchment paper
Total Fat
27 g
Saturated Fat
3 g
1770 mg
Total Carb
73 g
13 g
34 g
10 g
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Mise en place
Preheat the oven to 450°F. Cut the sweet potatoes into ½ inch French fries. Zest and halve the lemon lengthwise; juice ½ and cut the remaining ½ into 4 wedges. Remove the bottom inch of the broccoli stem; peel the stem. Cut the head into long, thin florets, including the stem.
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Roast the sweet potato fries
On a lined sheet pan, toss the sweet potato fries with a drizzle of oil, ½ the spices and S&P. Arrange in a single layer and roast, 22 to 24 min., flipping halfway, until browned and tender.
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Prepare the cod
Place the flour in a shallow bowl; season with S&P. Crack 2 eggs into a second shallow bowl and beat until smooth. Place the panko in a third shallow bowl. Pat the cod dry with paper towel; season with ½ the remaining spices and S&P. Working one piece at a time, coat the cod in the flour (tapping off any excess), then in the beaten egg (letting the excess drip off), then in the panko (pressing to adhere). Transfer to a second lined sheet pan.
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Bake the cod & broccoli
In a large bowl, toss the broccoli with a drizzle of oil; season with the remaining spices and S&P. Arrange the broccoli around the cod in a single layer. Drizzle the cod with oil. Bake, 14 to 18 min., until the cod* is golden brown and cooked through, and the broccoli is tender.
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Make the lemon mayo & serve
In a small bowl, combine the mayo, lemon juice and lemon zest; season with S&P. Divide the broccoli and sweet potato fries between your plates. Top with the cod and a spoonful of the lemon mayo. Garnish with the lemon wedges and serve any remaining lemon mayo on the side. Bon appétit!

*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.