At a glance

A crisp chopped-almond coating tops mild Pacific cod beside a generous mix of roasted potatoes and vegetables.

• Yield: 4 servings
• Prep time: 20 minutes
• Cook time: 30 minutes

Estimated nutrition per serving

Serving basis: One serving from the editor-reviewed yield of 4 servings.

• Calories: 420 kcal
• Protein: 35 g
• Carbohydrates: 40 g
• Fat: 15 g
• Fiber: 11 g
• Sodium: 717 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Ingredients

Use the listed gram weights for the closest match to the nutrition estimate.

• 4 raw Pacific cod fillets, 5.3 oz each (600 g total)
• 2/3 cup whole raw almonds, finely chopped (80 g)
• 4 cups raw broccoli florets (400 g)
• 4 cups raw cauliflower florets (400 g)
• 2 cups sliced raw carrots (240 g)
• 2 cups raw asparagus pieces (240 g)
• 14 oz raw red potatoes, cut into 3/4-inch pieces (400 g)
• 1/4 cup raw lemon juice (60 g)
• 1 tbsp olive oil (14 g)
• 1/2 tsp black pepper (1 g)
• 1/4 tsp table salt (1.5 g)

Directions

1. Heat the oven to 425°F (220°C). Toss the potatoes, broccoli, cauliflower, carrots, and asparagus with the olive oil, half the pepper, and the salt on a large rimmed sheet pan.

2. Roast the vegetables for 15 minutes, stirring once. Pat the cod dry and brush the tops with half the lemon juice.

3. Mix the almonds with the remaining pepper and press the mixture firmly onto the cod. Move the vegetables aside, place the fish on the pan, and bake for 10 to 13 minutes, until the cod reaches 145°F (63°C).

4. Drizzle the remaining lemon juice over the vegetables and divide the fish and vegetables evenly among four plates.

Sources

1. USDA FoodData Central — April 2026 data release