Portuguese Linguicia, Cod & Potato Sheet Pan Dinner

• •12 oz Portuguese Linguicia (smoked, cut into 1/2-inch thick rounds)
• •1 lb Cod Fillets (skinless, cut into 1-inch chunks)
• •1.5 lb Small Red Potatoes (quartered or halved if very small)
• •1 piece Red Bell Pepper (medium, chopped into 1-inch pieces)
• •0.5 piece Red Onion (small, roughly chopped)
• •2 cloves Garlic (minced)
• •3 tbsp Olive Oil (divided)
• •1 tsp Smoked Paprika
• •1 tsp Dried Oregano
• •to taste Salt
• •to taste Black Pepper
• •1 Cannellini Beans (15 oz, rinsed and drained)
• •1 cup Cherry Tomatoes (halved)
• •0.3 cup Fresh Parsley (chopped, for garnish)
• •0.5 piece Lemon (juiced, for serving)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). On a large sheet pan, combine the quartered potatoes, chopped red bell pepper, and roughly chopped red onion. Drizzle with 2 tablespoons of olive oil, add the minced garlic, smoked paprika, dried oregano, salt, and black pepper. Toss well to ensure all vegetables are evenly coated.

2. 2

   Add the sliced linguicia to the sheet pan with the vegetables. Spread everything into a single layer. Roast in the preheated oven for 15 minutes.

3. 3

   After 15 minutes, remove the sheet pan from the oven. Add the cod chunks, season lightly with a pinch of salt, pepper, and paprika. Then, add the rinsed and drained cannellini beans and the halved cherry tomatoes to the pan. Gently toss everything together, being careful not to break the cod. Return to the oven and roast for another 10-15 minutes, or until the potatoes are tender and lightly browned, the linguicia is slightly crispy, and the cod is cooked through and flaky.

4. 4

   Once cooked, remove the sheet pan from the oven. Drizzle with the remaining 1 tablespoon of olive oil and the fresh lemon juice. Toss gently to combine.

5. 5

   Garnish generously with fresh chopped parsley before serving directly from the sheet pan or plated.

Chef's Tips

• 💡For extra crispiness on the potatoes, ensure they are spread in a single layer without overcrowding the pan. Use two sheet pans if necessary.
• 💡A splash of white wine vinegar or a squeeze of fresh orange can be added at the end with the lemon juice for another layer of Portuguese-inspired flavor.
• 💡Be careful not to overcook the cod; it should be opaque and flake easily. If your cod pieces are very small, you might add them a few minutes later than the beans and tomatoes.