Chimichurri cod with potatoes and squash recipe

Chimichurri cod with potatoes and squash recipe

Photo by Jennifer Stempel 
Photo by Jennifer Stempel 

Much like my farmer grandfather, I, too, love to utilize as much fresh produce and fish in my cooking as is seasonally possible. And as a young mother, I am always looking for shortcuts and time savers at dinnertime and especially Shabbat. With that in mind, a recent favorite meal in my home has become my Sheet Pan Chimichurri Cod with potatoes and squash. The fresh and pungent flavors of the herbed chimichurri sauce, traditionally found on grilled Argentinian steaks, heightens the mild flavor of the cod filets, while the new potatoes and zucchini slices mellow any heat that travels from the chilies in the dish.

This is easy enough to throw together after work on a busy Friday, and still serve up a delicious, healthful and elegant Shabbat dinner.

Sheet Pan Chimichurri Cod with Potatoes and Squash

1/2 cup chimichurri sauce, divided (recipe follows)
1 pound thick-cut cod loin, cut into three large pieces

1/2 pound new potatoes (any color), sliced into 1/4-inch rounds
1 small zucchini, sliced into 1/2-inch rounds
1 small yellow squash, sliced into 1/2-inch rounds
2 Tbsp. olive oil
1 tsp. kosher salt
1/2 tsp. garlic powder
1/2 tsp. freshly ground black pepper

Chimichurri Sauce: 

1/2 cup red wine vinegar
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
3 cloves of garlic, finely minced
1 shallot, finely chopped
1 small serrano chili, finely chopped
1/2 cup minced fresh Italian parsley
1/4 cup minced fresh oregano
3/4 cup extra virgin olive oil

Preheat oven to 400 degrees.

For the chimichurri sauce: In a medium bowl, combine the vinegar, salt, black pepper, garlic, shallot, and chili. Stir to combine and let sit for 10 minutes. Add parsley and oregano; whisk in oil. 

Add cod pieces and one-quarter cup of sauce to a zip-top plastic bag. Massage bag to coat the fish with sauce. Marinate in refrigerator while preparing vegetables.

Cover a sheet pan in heavy duty foil, spray with cooking spray, and add potatoes, zucchini, and yellow squash. Drizzle oil and sprinkle with salt, pepper, and garlic powder. Toss to coat and bake for 15 minutes.

Remove from oven and stir vegetables. Add fish on top of the vegetables and return to oven for 15-20 minutes or until fish is cooked through and flaky.

Serve with additional sauce.

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