Believe it or not, many of my weekday dinners happen in sheet pans. Like, I dump everything onto a sheet pan, season it, and then roast it.
It’s easy cleanup (huge bonus for me – I’m cleaning-averse), minimal prep, and roasting is an easy way to powerfully bring out the flavors in ingredients.
Today’s recipe is an “almost” sheet pan supper, although it could be modified to be fully sheet-pan friendly. Let me explain.
The only part of this dish that doesn’t happen in a sheet pan is the broccolini. I’m a bigger fan of broccolini cooked in olive oil and garlic than I am of it roasted (I think the consistency is better when it’s sauteed in a pan), so I chose to prepare it that way.
However, if you want to make this dish even simpler, pop that broccolini right onto the sheet pan and roast it alongside everything else! Just make sure to season with garlic powder to give it that deep, garlicky flavor.
Cod is the perfect fish for this dish – it’s flaky and light and not too fishy, so the flavors of the broccolini and sweet potatoes can speak loudly.
Speaking of sweet potatoes, yes, these white noodles are sweet potatoes! White sweet potatoes are a potato variety that I don’t cook much on this blog, because I way prefer the orange-fleshed sweet potatoes, but white potatoes are a little drier, so they roast well and soak up the olive oil they’re drizzled in.
Of course, you can swap in orange-fleshed sweet potatoes here, if you’re confused/don’t want to go searching for this type of potato. I also sprinkled the sweet potatoes with a little parmesan to add some salty flavor, but if you’re dairy-free, leave it out – it’s not necessary!
This week is all about clean-eating for me – I’m off to the beach with Lu on Thursday! We’re off to the Exumas in the Bahamas (where pigs swim in the water!) Has anyone been? Any suggestions/places to see? I’ll be sure to recap the trip in a vlog and blog post on alissandrab.
Now, go make today’s easy dinner – it comes together in less than 30 minutes and is low-calorie and full of nourishing, nutrient-rich ingredients!
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 8 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
- For the cod:
- 2 (3-4oz) filets of cod, skinless
- 1 teaspoon olive oil
- salt and pepper
- 2 lemon wedges
- For the potato noodles:
- 1 large white sweet potato, Blade D, noodles trimmed
- 2 teaspoons extra virgin olive oil
- salt and pepper, to taste
- ¼ teaspoon garlic powder
- 2 teaspoons freshly grated parmesan cheese (optional)
- For the broccolini:
- 1 teaspoon extra virgin olive oil
- 1 garlic clove, minced
- pinch red pepper flakes
- 8 oz broccolini, ends trimmed
- Preheat the oven to 425 degrees. Bring a medium pot filled halfway with water to a boil. Meanwhile, line a baking sheet with parchment paper and lay down the cod. Rub about ½ teaspoon per cod filet and season with salt and pepper.
- Line another baking sheet with parchment paper and layout the potato noodles. Season with olive oil, salt, pepper, and garlic powder and toss with hands to combine.
- Add the potato noodles into the oven and then squeeze the lemon wedges over the cod and roast in the oven for 15 minutes or until the fish flakes easily with a fork. Watch the potato noodles – they should take about 15 minutes as well, but watch carefully so they don’t burn.
- Meanwhile, prepare the broccolini: Add the broccolini to the boiling water and cook for 3 minutes or until fork-tender. Drain into a colander and pat dry. Heat the teaspoon of oil in a large skillet over medium-high heat. Once oil is shimmering, add the broccolini and cook for 5 minutes or until it begins to brown. Add in the garlic and red pepper flakes and cook for 2-3 minutes more or until broccolini is charred.
- Plate each piece of cod and serve with potato noodles and broccolini. Garnish the potato noodles with a teaspoon each of the parmesan (optional.)