Roasted Cod and New Potatoes With Chorizo Vinaigrette: A Flavor-Packed Sheet Pan Recipe

Enjoy a simple, healthy sheet pan dinner with cod, new potatoes, and a smoky chorizo vinaigrette that brings flavor and balance.

By Medha deb
Created on

Roasted Cod and New Potatoes With Chorizo Vinaigrette

This recipe offers a fresh, nutritious, and delicious dinner that celebrates the simplicity of one-pan cooking. Cod fillets and new potatoes come together on a rimmed baking sheet, roasted to golden perfection, and finished with a vibrant chorizo vinaigrette for a burst of flavor. It’s the quintessential sheet pan meal—easy, healthy, and packed with satisfying textures and tastes. Whether you’re looking for a light weeknight dinner or a dish to impress, this recipe delivers on all fronts.

Why You’ll Love This Roasted Cod and Potato Recipe

  • Quick Preparation: Few ingredients, minimal prep, and a single sheet pan mean less mess and more convenience.
  • Balanced Nutrition: Lean protein from cod, antioxidants from potatoes, and healthy fats from olive oil.
  • Bold Flavor: Chorizo and sherry vinegar add depth, zing, and a gentle smokiness to both fish and potatoes.
  • Customizable: Swap out the potatoes or use your favorite herbs to complement the flavors.
  • Perfect For Sharing: This recipe feeds four and scales up for gatherings.

Ingredients You’ll Need

IngredientAmountNotes
Olive oil2 Tbsp + 1 tspDivided for roasting and vinaigrette
Yellow new potatoes1 1/2 lb, halvedChoose small, waxy potatoes for best texture
Kosher saltTo tasteFor seasoning
PepperTo tasteFreshly ground recommended
Cod fillet4 pieces, 6 oz eachPat dry for best roasting
Chorizo, fully cooked1 oz, finely choppedSpanish or Mexican style
Shallot1, finely choppedFor vinaigrette
Sherry vinegar2 TbspCan substitute red wine vinegar
Flat-leaf parsleyChoppedFor garnish

Step-by-Step Instructions

Step 1: Roast the Potatoes

  • Preheat your oven to 450°F.
  • Coat a rimmed baking sheet with 2 tablespoons olive oil.
  • Arrange the halved potatoes on the sheet, cut sides down.
  • Season with 1/2 teaspoon each of salt and pepper.
  • Roast for 15 minutes until the potatoes begin to turn golden and start to soften.

Step 2: Add the Cod

  • Pat the cod fillets dry with a paper towel.
  • Season each fillet with 1/4 teaspoon each of salt and pepper.
  • Reduce oven temperature to 425°F.
  • Move potatoes aside as needed and add the seasoned cod fillets to the sheet pan.
  • Continue roasting for 8 to 12 minutes, or until the cod is opaque and flakes easily, and potatoes are golden and tender.

Step 3: Prepare Chorizo Vinaigrette

  • Heat a small skillet over medium with 1 teaspoon olive oil.
  • Add chopped chorizo and cook for 2–3 minutes until crisp.
  • Remove from heat. Stir in the shallot and sherry vinegar. Mix well to combine.

Step 4: Serve

  • Drizzle the chorizo vinaigrette liberally over fish and potatoes.
  • Scatter chopped parsley on top before serving for freshness.

Nutrition Information (Per Serving)

  • Calories: 357
  • Protein: 32 g
  • Carbohydrates: 33 g
  • Fiber: 3 g
  • Sugars: 0.5 g (0 g added)
  • Fat: 11.5 g (2.5 g saturated)
  • Cholesterol: 71 mg
  • Sodium: 595 mg

Tips for Perfect Roasted Cod and Potatoes

  • Use very fresh cod for the best texture and flavor. Frozen fillets work but should be thoroughly thawed and dried.
  • Don’t crowd the pan: Allow space around potatoes and cod so everything roasts, not steams.
  • Adjust seasoning: Taste chorizo vinaigrette before serving and tweak acidity or salt if needed.
  • Customize herbs: While parsley adds brightness, you can try chives, dill, or cilantro.

Ingredient Substitutions and Variations

  • Fish: Any firm, white fish works well—try haddock, pollock, or halibut.
  • Potatoes: New red or fingerling potatoes substitute nicely for yellow new potatoes.
  • Chorizo: Use plant-based chorizo or smoked paprika plus a pinch of cumin for a vegetarian option.
  • Vinegar: Sherry vinegar can be replaced with red wine or apple cider vinegar for a different note.

Sheet Pan Dinners: The Benefits

Sheet pan meals have become a staple for modern cooks, valued for simplicity and ease. This recipe demonstrates why:

  • Minimal Cleanup: Less time spent on washing dishes.
  • Consistent Results: Roasting concentrates flavors and creates appealing textures.
  • Versatility: Easily swap proteins, vegetables, or seasonings to suit tastes or dietary needs.

How To Choose the Best Cod

  • Fresh cod: Look for fillets that are translucent and firm, with a mild scent.
  • Frozen cod: Quality brands often quick-freeze fillets right after catch; thaw gently and pat dry before use.
  • Sustainability: Consider cod certified by the Marine Stewardship Council (MSC) for eco-friendly choices.

Potato Varieties for Sheet Pan Recipes

New potatoes, especially those with thin skins and waxy interiors, are ideal for roasting. Their texture holds up well to high heat, and they develop a creamy interior and crispy exterior. Here are some recommended types:

  • Yukon Gold: Slightly sweet with buttery flesh.
  • Fingerlings: Small, with waxy texture and earthy flavor.
  • Red new potatoes: Mild flavor, thin skins, and hold shape well.

FAQs: Roasted Cod and New Potatoes

Q: Can I use another type of fish?

A: Yes, firm white fish like haddock, pollock, or halibut can be substituted for cod. Adjust roasting time based on fillet thickness.

Q: Is there a substitute for chorizo?

A: For a vegetarian option, use smoked paprika (1/2 tsp) and a pinch of cumin to mimic the smokiness of chorizo.

Q: How can I make this dish ahead?

A: Roast potatoes slightly under; cool. Before serving, add fish and finish roasting. Chorizo vinaigrette can be made a day ahead and refrigerated.

Q: What vegetables go well with cod and potatoes?

A: Try adding roasted carrots, leeks, fennel, or bell peppers for extra color and nutrition.

Q: How can I make this gluten-free?

A: The recipe is naturally gluten-free as written. Always check chorizo and vinegar labels to ensure no hidden additives.

Serving Suggestions and Pairings

  • Lemon wedges: Squeeze over the fish for brightness.
  • Mixed greens salad: A simple salad tossed with sherry or red wine vinaigrette complements the richness.
  • Chilled white wine: A crisp Sauvignon Blanc or Albariño pairs perfectly with cod.

How This Recipe Fits a Healthy Eating Plan

  • Low in saturated fat: Only 2.5 g per serving, with most fats coming from olive oil.
  • High in protein: Each serving contains 32 g to help build and repair muscle.
  • Rich in vitamins and minerals: Cod provides vitamin B12 and selenium; potatoes add potassium and vitamin C.
  • Moderate sodium: At 595 mg/serving, fits most daily guidelines when balanced with other low-sodium foods.

Expert Tips for Sheet Pan Success

  • Dry ingredients well: Moisture prevents potatoes and fish from crisping.
  • Preheat your pan: For extra crispiness, place your baking sheet in the oven as it preheats.
  • Rotate for even roasting: Turn the pan halfway through cooking if your oven heats unevenly.
  • Don’t skip the vinaigrette: The acid and spice in chorizo vinaigrette are key to marrying flavors.

Common Mistakes to Avoid

  • Overcrowding: Leads to steaming rather than roasting, resulting in mushy potatoes and rubbery cod.
  • Skipping seasoning: Potatoes need enough salt and pepper for flavor.
  • Using cold fish: Room temperature fillets roast more evenly; remove from fridge 20 minutes ahead.

Making Sheet Pan Dinners Work for You

Experimenting with sheet pan recipes is a practical way to cook healthy, flavorful meals with little effort. The combination of cod, potatoes, and a lively vinaigrette makes this dish suitable for everything from casual family dinners to elegant entertaining.

Other Healthy Sheet Pan Recipes to Try

  • Sheet Pan Salmon With Asparagus and Cherry Tomatoes
  • Balsamic Chicken With Brussels Sprouts and Sweet Potato
  • Vegetarian Sheet Pan Tofu and Broccoli
  • Roasted Shrimp With Lemon and Zucchini

Frequently Asked Questions (FAQs)

Q: Is this dish suitable for meal prep?

A: Yes. Prepare roasted potatoes and vinaigrette in advance. Store fish and potatoes separately; reheat gently in the oven to avoid overcooking the cod.

Q: Can I freeze leftovers?

A: Roasted potatoes freeze well; fish is best enjoyed fresh but can be chilled for up to 2 days. Freezing may alter texture of cod.

Q: How do I keep cod from drying out?

A: Avoid overcooking—remove from oven when fish flakes easily and is just opaque in the center.

Q: What can I add to boost flavor?

A: Extra herbs like dill or tarragon, a sprinkle of capers, or thin lemon slices under cod before roasting.

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

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