Sheet Pan Potato Chip Cod
Sinkology is proud to present Emily Schuermann, our food-loving guest blogger who runs Food for a Year. Emily is here to share some recipes she has created exclusively for the Sinkology blog that reflect her view of a copper sink: simple, timeless, affordable, and beautifully rustic.
One of my favorite meal solutions is a quick, low-effort sheet pan meal. There’s minimal mess, a short cooking time and infinite flavor options. This Sheet Pan Potato Chip Cod is a family favorite and the perfect recipe when you’re looking for low-effort and high flavor!
Tips for Perfect Potato Chip Cod
There a few tips to help the cod and veggies to cook at a similar rate – resulting in tender veggies and crisp potato chip crusted cod:
- use 2 1/4 sheet rimmed sheet pans
- thinly slice veggies
- don’t over fill the sheet pans with veggies
- coat 3 sides of the cod, leaving the underside bare of crushed potato chips
You might be wondering about 2 1/4-sized sheet pans*, so let me explain. Dividing this meal over 2 sheet pans increases the amount of baking pan edges, giving the thinly sliced veggies opportunity to cook more quickly.
As I was arranging the veggies, I was tempted to pack in as much cabbage and kale as possible. However, too many veggies risks a mushy potato topping. Another tip in avoiding mushy crushed potato chips in this meal is to leave the underside of each fillet chip-free.
2-Step Sheet Pan Dinner
The cooking techniques used to prepare this meal are basic, making this Sheet Pan Potato Chip Cod the perfect meal for a busy weeknight. Not including the preparations,
….there are two primary steps: DREDGE and BAKE.
- create the herbed butter by slowly melting in a small saucepan
- crush potato chips
- prepare and place veggies on baking sheets
- dredge
- bake
I love the combination of greens and red onions paired with the crispy Potato Chip Cod! Thanks to the dredge of herbed butter and salty potato chips, the cod is flavorful and moist. Thinly slicing the veggies ensures even baking in tandem with the cod. It really is a perfect and delicious meal!
Sheet Pan Potato Chip Cod
- 1 lb fresh cod fillet, portioned in 4 – 4 oz servings
- 4 T shallot, finely chopped
- 3 T garlic, minced
- 1 T fresh parsley, finely chopped
- 1/2 t crushed red pepper
- 1/4 t black pepper
- 1 t salt
- 8 T (1 stick) butter
- 1 c crushed plain potato chips
- 1/2 medium red onion, thinly sliced
- 2 c shredded kale
- 3 ribs celery, thinly sliced
- 2 c shredded Napa cabbage
- 1 T fresh parsley, finely chopped (additional)
Preheat oven to 425°. Spray 2 rimmed 1/4 sheet pans* with non-stick cooking spray.
Sprinkle red onion, kale, celery, cabbage and 1 T of parsley evenly between the 2 prepared sheet pans and set aside.
In a small sauce pan, combine shallot, garlic, additional parsley, red + black pepper, salt and butter. Melt over low-low/medium flame, stirring occasionally (10-15 minutes for flavors to develop).
Place crushed potato chips in a shallow dish.
Pour 1/4 of the butter mixture over each sheet pan of greens (using a total of 1/2 of the butter mixture). Toss greens to coat.
Place remaining butter mixture in a shallow bowl.
Coat each piece of cod with butter and then press TOP and both sides with crushed potato chips (leaving the bottom of each fillet ‘chip-free’).
Place each each fillet (butter + chip coated), chip-side up, onto the bed of greens (2 per sheet pan).
Bake for 12 minutes (more or less depending on thickness of cod) – potato chip coating with turn golden and veggies will become tender.
Serve immediately.
Serves 4
*if you don’t have 1/4 sheet rimmed baking sheets, (1) 1/2 sheet will work. Do not over crowd the cod or the chip coating can become soggy.
