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1 pound baby potatoes, halved
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12 ounces precut broccoli florets
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4 tablespoons extra-virgin olive oil, divided
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½ teaspoon kosher salt, divided
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1 pound skin-on black cod (see Tip)
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¼ teaspoon ground pepper
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2 tablespoons capers, rinsed and patted dry
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2 tablespoons lemon juice
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1 tablespoon Dijon mustard
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1 clove garlic, minced
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1 tablespoon chopped fresh thyme or 1/4 teaspoon dried
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3 tablespoons shredded Parmesan cheese
Lemon Caper Black Cod with Broccoli & Potatoes
In this healthy black cod recipe, cooking the fillets skin-side down makes it easy to keep them intact when you flip them. Be sure to pat the fish dry before cooking—it's the key to getting the skin crispy. The black cod is served alongside roasted broccoli and potatoes for a satisfying, 30-minute dinner.
Nutrition Information
145
Calories
30g
Carbohydrates
7g
Protein
248mg
Potassium
6g
Fiber
4g
Sugar
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