Eat Voraciously: Another day, another dinner

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Here's what's for dinner tonight.

Sheet Pan Cod With Vegetables and Smoked Paprika Sauce.

By G. Daniela Galarza

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Another day, another dinner

Salutations. Today's recipe is for Sheet Pan Cod With Vegetables and Smoked Paprika Sauce.

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"Sometimes just deciding what to make on a given week overwhelms me, and I'm often tempted to just get takeout and call it a day," Nourish columnist Ellie Krieger wrote when she brought this recipe to The Post last winter. She went on to share some strategies that help her get past that temptation and back into the kitchen.

Three recipes, five dinners: "First, I take the pressure off by planning only three meals a week, a number that feels absolutely attainable. For each, I cook extra so we have leftovers for at least two more nights, covering the whole workweek."
Keep it simple: "Although I like to be adventurous in the kitchen, it's not practical to get too elaborate at the end of a long day, when I need dinner on the table fast — and it's not necessary."
Flavor shortcuts: "Tap easy ways to add big flavor."

On that last point: Seasoning mixes, dressings and sauces are often what take a dish from basic and boring to one that you'll want to make again and again. For this plate of cod and vegetables, everything roasts on sheet pans while you make a sauce with olive oil, lemon juice and zest, tomato paste, smoked paprika, and honey. It's like a fresh-tasting barbecue sauce that adds a hit of color, and pairs wonderfully with the mild, buttery fish and tender potatoes and broccoli.


	Today's Recipe

The just-cooked fish and vegetables. (Photos by Tom McCorkle/For The Washington Post; food styling by Gina Nistico)

Sheet Pan Cod With Vegetables and Smoked Paprika Sauce

Find substitution suggestions and other tips below the recipe.

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Storage: Refrigerate for up to 2 days.

Servings: 4
Total time: 35 mins

Ingredients

1 pound Yukon Gold potatoes (5 medium), unpeeled, scrubbed and cut into 1-inch pieces
5 tablespoons plus 2 teaspoons olive oil, divided
3/4 teaspoon fine salt, divided
1 medium head broccoli (1 1/4 pounds), cut into 1 1/2-inch florets
Four (5-ounce) fillets white, flaky fish, such as cod (see tips, below)
1/8 teaspoon freshly ground black pepper
2 teaspoons finely grated lemon zest (from 1 lemon)
1 tablespoon fresh lemon juice (from the same lemon)
2 teaspoons tomato paste
2 teaspoons water
1 teaspoon honey
1/2 teaspoon smoked paprika
2 tablespoons finely chopped fresh flat-leaf parsley

Steps

1. Position racks in the upper and lower thirds of the oven, and preheat to 425 degrees. Have ready 2 large sheet pans.

2. Arrange the potatoes on one side of one of the sheet pans and drizzle with 1 tablespoon of the oil. Season with 1/4 teaspoon of the salt and toss to coat. Transfer the sheet pan to the upper rack in the oven and roast for 15 minutes.

3. Remove the pan from the oven. Arrange the broccoli on the other side of the pan. Drizzle with 1 tablespoon of the oil, season with 1/8 teaspoon of the salt and toss to coat. Return the pan to the upper rack in the oven and roast for 5 minutes.

4. Meanwhile, line the other sheet pan with foil or parchment paper, and set the fish fillets on top. Drizzle with 2 teaspoons of the oil and use your hands to coat the pieces in it. Season with 1/8 teaspoon of the salt and the pepper.

5. Place the fish on the lower rack and roast for 8 to 12 minutes, depending on the thickness of the fillets. The fish should be opaque and flake easily when pressed with the tines of a fork, and the vegetables should be tender and nicely browned.

6. Meanwhile, in a small bowl or jar, whisk together the remaining 3 tablespoons of oil, the lemon zest and juice, tomato paste, water, honey, smoked paprika and the remaining 1/4 teaspoon of salt.

7. To serve, divide the fish and vegetables among plates, drizzle with the sauce and garnish with the parsley.

From cookbook author and registered dietitian nutritionist Ellie Krieger. Tested by Olga Massov.

Nutrition information per serving (1 fish fillet, 1 1/2 cups vegetables and generous 1 tablespoon sauce): Calories: 423; Total Fat: 21 g; Saturated Fat: 3 g; Carbohydrates: 30 g; Sodium: 567 mg; Cholesterol: 61 mg; Protein: 32 g; Dietary Fiber: 6 g; Sugar: 6 g.

Substitution suggestions + other tips and ideas:

Cod >> flounder, haddock, tilapia or other flaky, white mild fish.
Broccoli >> broccolini or broccoli rabe, with an adjustment to the cooking time.
Potatoes >> sweet potatoes.