Lemon-Caper Black Cod with Broccoli & Potatoes
Ingredients
- 1 lb baby potatoes, halved
- 12 oz precut broccoli florets
- 4 Tbsp extra-virgin olive oil, divided
- ½ tsp kosher salt, divided
- 1 lb skin-on black cod (see Note)
- ¼ tsp ground pepper
- 2 Tbsp capers, rinsed and patted dry
- 2 Tbsp lemon juice
- 1 Tbsp Dijon mustard
- 1 clove garlic, minced
- 1 Tbsp chopped fresh thyme or ¼ tsp dried
- 3 Tbsp shredded Parmesan cheese
Instructions
- Preheat oven to 450 degrees F. Coat a rimmed baking sheet with cooking spray.
- Toss potatoes and broccoli with 1 Tbsp oil and ¼ tsp salt in a large bowl. Transfer to the prepared baking sheet. Cook, stirring once, until tender, 20 to 25 minutes.
- Meanwhile, pat cod dry and cut into 4 portions. Season with the remaining ¼ tsp salt and pepper. Heat 1 Tbsp oil in a large nonstick skillet over medium heat. Add capers and cook until golden brown, 1 to 2 minutes.
- Using a slotted spoon, transfer the capers to a paper towel, leaving the oil in the pan. Place the cod skin-side down in the pan. Cook, undisturbed, for 5 minutes. Flip and cook until the fish flakes easily with a fork, 3 to 4 minutes more.
- Combine the remaining 2 Tbsp oil, lemon juice, mustard and garlic in a small bowl.
- Toss the potatoes and broccoli with thyme. Serve the vegetables and cod drizzled with the lemon vinaigrette and garnished with the capers and Parmesan.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
483
|
483
|
| Fat (g) | 33 | 33 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 21 | 21 |
| Carb (g) | 27 | 27 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 389 | 389 |
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