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Sheet-Pan Paprika Cod with Smoky Potatoes

One tray of golden smoked-paprika potatoes, tender green beans and cod roasted until it flakes.

40 mintotal
1servings
9ingredients

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Sheet-Pan Paprika Cod with Smoky Potatoes

Ingredients

  • 200 g cod fillet
  • 300 g baby potatoes, halved
  • 3 tbsp olive oil
  • 1 tsp smoked paprika
  • 2 cloves garlic, minced
  • 150 g green beans, trimmed
  • 1 lemon, cut into wedges
  • salt, to taste
  • 2 tbsp flat-leaf parsley, chopped

Method

  1. Preheat the oven to 425°F.
  2. Toss the potatoes with olive oil, paprika and garlic and roast until deeply golden.25 min timer
  3. Nestle the cod among the potatoes and scatter over the green beans.
  4. Roast until the cod flakes easily and the beans are tender.12 min timer
  5. Squeeze over the lemon and finish with parsley.

Why it works

  • Celiac disease: Everything roasts on one tray with just oil, paprika and garlic, so no flour or coatings needed.
  • Gluten-free: Naturally gluten-free dinner: fish, potatoes, beans, lemon and smoked paprika.

Celiac check: watch for hidden gluten in soy sauce, stock, malt vinegar and seasoning blends, and oats that aren’t certified. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.

Cooking for more than one diet?

Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free.

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