Parmesan Ranch Cod with Crispy Potatoes

Ingredients

Cod and Vegetables

• 3 pounds cod fillets, cut into 6 equal portions
• 2 1/4 pounds baby potatoes, halved
• 6 cups fresh or frozen green beans
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon salt, divided
• 1 teaspoon black pepper, divided
• 1 tablespoon ranch seasoning
• 6 tablespoons grated Parmesan cheese
• Chosen Foods Avocado Oil Spray

Cottage-Cheese Ranch

• 1 cup Daisy 4% Cottage Cheese
• 1/4 cup 2% milk
• 1 tablespoon ranch seasoning

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Instructions

1. Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
2. Place the halved potatoes on the pan. Lightly spray with avocado oil and season with half of the garlic powder, onion powder, salt, and pepper.
3. Roast the potatoes for 15 minutes.
4. Pat the cod dry. Mix the remaining garlic powder, onion powder, salt, pepper, 1 tablespoon ranch seasoning, and Parmesan. Press the mixture evenly over the top of each fillet.
5. Turn the potatoes and move them to one side of the pan. Add the cod and green beans. Lightly spray the green beans with avocado oil.
6. Roast for 12 to 15 minutes, until the cod flakes easily and reaches 145°F and the potatoes are browned.
7. Blend the cottage cheese, milk, and remaining ranch seasoning until completely smooth.
8. Serve each portion with 7 ounces cooked cod, 6 ounces potatoes, 1 cup green beans, and 2 tablespoons cottage-cheese ranch.

Freezer Storage

1. Freeze only the cooked cod. Potatoes, green beans, and ranch have better texture when prepared fresh.
2. Cool the cod completely. If four servings remain, use a gallon-size freezer bag. If fewer than four servings remain, use a quart-size freezer bag.
3. Separate portions with parchment, remove excess air, and freeze for up to 2 months.

Reheating Instructions

1. Thaw the cod overnight in the refrigerator.
2. Reheat in a 350°F oven for 8 to 10 minutes, just until hot. Do not overheat or the cod will dry out.
3. Serve with freshly roasted vegetables and fresh cottage-cheese ranch.

40/400 Notes

• Pat the cod very dry so the Parmesan ranch topping stays in place.
• Start the potatoes first because the cod cooks quickly.