Sheet Pan Cod with Roasted Kale and Green Goddess Dressing. A bright, healthy and utterly delicious seafood dinner ready from the oven in 20 minutes!
It’s summertime in Newfoundland and the cod fishery is open once again. This is always a very special time of the year, where communities come together to fish, share, and take care of one another.
That much is true in Ochre Pit Cove, where we spend much of our summer. Over the last few years we have connected with incredible neighbours – having great chats, providing recommendations, even supplying us with lobster and snow crab!
Baked in just 12 minutes!
Cod Fishing in Ochre Pit Cove, Newfoundland
I’d like to extend a special thanks to Darren Cull, who over the past couple of years has taken myself and a literal boatload of friends cod fishing with him. It’s always a highlight of the summer and a memory that visiting mainlanders won’t soon forget.
Cod on the wharf in Ochre Pit Cove.
Last weekend we went out with some friends from Montreal. Marie caught the biggest fish of the day – her first ever cod! We came back with our quota of 15 per boat after an hour on the water.
Darren helped us filet them on the wharf, where quite the crowd had gathered on one of the nicest days of the year. What a guy!
Olivia on the boat in Ochre Pit Cove.
Cod fishing with Marie, Nora, Darren and Vincent.
With a freezer full of cod, I’ve been thinking of new ways to enjoy this staple of the Newfoundland diet. On work nights, a sheet-pan dinner is a go-to option of mine to eat well with very little effort. This is how the recipe came to be!
Ready in 20 minutes!
Technically, I am cheating a little here by using two raw aluminum quarter sheets. These are essential gear in my kitchen that I use nearly every day.
One sheet I reserved just for the kale, so that it takes on a slightly crispy texture and charred flavour without excess liquid from the fish.
Sheet pan cod and kale ready for the oven.
The fish is simply seasoned with salt and pepper and drizzled with oil. I threw on a few baby tomatoes to blister for good measure.
Cooked at a high temperature, it only takes 12 minutes for everything in the oven. While it’s baking, a bright and dynamic green goddess dressing comes together in seconds when blended.
Healthy and delicious seafood!
Don’t fear the secret ingredient…
This green goddess dressing was adapted from Samin Nosrat’s recipe in the New York Times. It’s adaptable, so use whatever fresh herbs you have on hand. One suggestion: don’t be thrown by the “secret ingredient” of anchovies!
Simply blend together all the dressing ingredients.
They add so much depth to this sauce and it doesn’t taste fishy at all (although, you are already eating fish!) I got mine at Punch Bowl in St. John’s, a fantastic little grocer on Southside Road. You can omit the anchovies if you really want, and add a dash of worcestershire sauce instead.
Anchovies are a versatile ingredient that adds plenty of depth. These are from Punch Bowl in St. John’s.
Overall, this cod dish is incredibly satisfying and delicious. It’s basically foolproof and ready in 20 minutes tops. I’ll definitely be making it again this summer! We hope you enjoy it – stay well and eat well.
Eating al fresco in Ochre Pit Cove, Newfoundland. The cod came from that very harbour!
You may also like to try our incredibly popular recipe for Super Crispy Fish & Chips:
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Sheet Pan Cod with Roasted Kale and Green Goddess Dressing. A bright, healthy and utterly delicious seafood dinner ready from the oven in 20 minutes!
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Sheet Pan Cod with Roasted Kale and Green Goddess Dressing
Ingredients
- 2 large cod filets
- 1 bunch kale
- 12 cherry tomatoes
- 4 tbsp olive oil
- Salt and pepper to season
For the Green Goddess Dressing
- ⅓ cup greek yogurt
- ¼ cup mayonnaise
- 1 cup parsley (or a herb mixture with basil, dill etc)
- 1 clove garlic, crushed
- Juice + zest of one lemon
- 2 anchovies
- 1-2 tbsp of olive oil (as needed to reach desired consistency)
Instructions
- Preheat the oven to 450 F.
- Wash and dry the kale then tear out the tough stems and discard. Drizzle with 1-2 tbsp of olive oil and massage leaves for one minute. Sprinkle with a little salt and arrange on its own baking tray.
- Pat the cod filets dry with paper towel. On a separate tray, season the fish with salt and pepper and drizzle both sides with olive oil. Add the cherry tomatoes to the fish tray.
- Bake both trays for about 12 minutes. When finished, the kale should have crispy edges but not be burnt, the tomatoes blistered and the cod opaque and flaky.
- While the sheet pans are baking, make the green goddess dressing. Combine the greek yogurt, mayonnaise, parsley/herbs, garlic, lemon and anchovies in a blender or food processor. Add a little additional olive oil as needed to reach desired consistency. Season with salt to taste at the end - note that anchovies can be quite salty, so wait until the end to adjust.
- Serve the fish and tomatoes over the crispy kale and drizzle with Green Goddess Dressing.
Notes
- If omitting anchovies from the recipe, you can add a dah of worcestershire sauce to the Green Goddess dressing.
- This recipe is best done using two sheet pans to keep the kale crispy. You can cook the kale and fish on the same pan, but I would recommend throwing the tomatoes in a separate dish to minimize liquid runoff.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 451Total Fat 32gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 26gCholesterol 58mgSodium 372mgCarbohydrates 17gFiber 3gSugar 11gProtein 25g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.