All Recipes - Boardwalk Sheet Pan Cod, Crispy Fries and Creamy Slaw

Boardwalk Sheet Pan Cod, Crispy Fries and Creamy Slaw

Name: Boardwalk Sheet Pan Cod, Crispy Fries and Creamy Slaw
Yield: 4
Ingredients: 4 potatoes cut into fries; 1 tbsp olive oil; 0.5 tsp salt; 2 tsp Old Bay Seasoning; 1 lb Cod filets; 2 tbsp whole wheat panko breadcrumbs; 2 tbsp walnuts finely chopped; 1 tsp olive oil; 6 cup cabbage finely chopped; 1 cup carrot grated; 2 tbsp red onion finely chopped; 2 tbsp olive oil; 0.25 cup Greek yogurt, nonfat; 1 tbsp apple cider vinegar; 2 tsp Dijon mustard; 0.5 tsp celery seed; 2 tsp honey; 0.25 tsp salt; 0.25 tsp pepper

This boardwalk-style cod brings together crispy oven fries, flaky fish, and a creamy slaw for a fun, nostalgic meal that still feels balanced. Inspired by classic East Coast flavors, it’s a simple sheet pan dinner that’s perfect for a relaxed weeknight.

Servings: 4

Ingredients

Fries

4 potatoes, cut into fries
1 tbsp olive oil
1/2 tsp salt
2 tsp Old Bay Seasoning

Fish

1 lb Cod filets
2 tbsp whole wheat panko breadcrumbs
2 tbsp walnuts, finely chopped
1 tsp olive oil

Creamy Slaw

6 cup cabbage, finely chopped
1 cup carrot, grated
2 tbsp red onion, finely chopped
2 tbsp olive oil
1/4 cup Greek yogurt, nonfat
1 tbsp apple cider vinegar
2 tsp Dijon mustard
1/2 tsp celery seed
2 tsp honey
1/4 tsp salt
1/4 tsp pepper

Instructions

Prep Ahead: In a large bowl, combine the cabbage, carrots, and red onion.
In a small bowl, whisk together the olive oil, Greek yogurt, vinegar, Dijon, honey, salt, pepper, and celery seed. Pour the dressing over the vegetables and toss until well coated. Cover and refrigerate for at least 1 hour, or up to 2–3 days.
Thaw the fish overnight in the refrigerator.
Day Of: Preheat the oven to 425°F.
Toss the potatoes with olive oil and salt. Spread on a sheet pan in a single layer.
Roast for 20–25 minutes, flipping halfway through, until golden and crisp.
While the fries cook, pat the cod very dry and let sit uncovered for 5–10 minutes.
In a small bowl, mix the panko, chopped walnuts, and olive oil until lightly coated. Brush the top of each piece of cod with a thin layer of olive oil, then press the panko-walnut mixture onto the fish to form a light crust.
During the last 10–12 minutes of the fries’ cooking time, place the cod on a separate sheet pan and bake at 425°F until the fish flakes easily and the topping is lightly golden.
Toss the fries with Old Bay seasoning and an additional pinch of salt, if needed.

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Published: Apr 25, 2026