Alaska Cod Sheet Pan Fajitas
There’s nothing better than a day spent fishing in Alaska. Clean, fresh air, a day on the water with family and friends, and at the end of the day plenty of fresh fish to enjoy. We fill our freezer every year with as much locally caught Alaska salmon, halibut, and cod as we can.
We feel so lucky when we open our freezer in the winter, not only are we about to enjoy eating Alaska Seafood, but it’s so healthy for us too. And thanks to the State of Alaska, and our founders who had the sense to write sustainability into the State constitution, we still have plenty to share with the rest of the country.
Did you know that sustainability is the law in our state? It’s written right into our state constitution, where it says that our fisheries MUST be sustainably managed. How do you sustainably manage something so big, that if you laid it out, it would stretch from coast to coast and top to bottom on the continental United States? Checks and balances for starters and then each fishery is tightly controlled so that nothing gets overfished and overlooked. If there’s a low harvest steps are immediately taken to preserve that fishery as much as possible.
Alaska Seafood
Now I grew up taking our incredible state for granted, I used to groan and say “salmon AGAIN!?” But my how times have changed, I sure love our abundant seafood now. Thankfully the preparation has changed as well and seafood can go just about anywhere traditional meat can go, like on the grill, in recipes like this potato crusted cod, in sandwiches, over salads, in tacos, and fajitas.
These fajitas make for a faultless weeknight dinner, they’re fast, healthy, and only requires ONE PAN. Ok, fine you’ll need a small skillet for crisping up your tortillas but other than that ONE SHEET PAN.
Fish Fajitas for the WIN!
What’s the one thing we all need more of on weeknights? Yes, that’s right, time. These fajitas are going to give you that. The vegetables can be chopped while the fish quickly marinates.
Then it’s in the oven and you’re on a countdown to dinner. This leaves just enough time to warm up some beans or make an easy salad, get the table set, and crisp up some tortillas. Quick weeknight dinners are life.
Sheet Pan Dinners FOREVER
Sheet pan Dinners are probably one of my favorite ways to make dinner. What’s better than putting everything on one sheet pan and cooking it all together? Not much except well maybe cleaning up afterward? Seriously one pan and if you cover it well enough, you may not even have much of a mess left in it to clean up. Love beef instead? Try these Sheet Pan Steak Fajitas!
Alaska Cod Sheet Pan Fajitas
Ingredients
- 1.5 pounds Alaska cod cut in 6 pieces
- 3 Tablespoons olive oil
- 1 teaspoon garlic crushed and chopped
- 1/2 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon
- 1 pound sweet peppers can be small sweet peppers or bell peppers
- 1 onion
- 3/4 cup panko bread crumbs
- 12 corn tortillas
- lime wedges optional for serving
- oil for the sheet pan and frying tortillas
Instructions
- place in a clean plastic bag
- mix the olive oil, garlic, cumin, chili powder, smoked paprika, salt and pepper together in a small bowl
- zest the lemon and add it to the mixture
- then juice it and add the juice as well
- mix all the marinade ingredients together, reserving 1 Tablespoon
- pour the rest of the marinade over the cod, close the bag, give it a good rub to distribute the marinade and place in the refrigerator for 20 minutes
- meanwhile preheat the oven to 350˚
- cover a baking sheet with foil, lightly oil and set aside
- clean and slice the peppers into fajita sized pieces (about 1/2 wide and 1-2 inches long)
- clean and cut the onion in wedges
- place all the vegetables on the sheet pan and toss with the remaining marinade
- roast in the preheated oven about 5 minutes
- while the vegetables start to cook pour the panko in a saucer
- after 5 minutes pull the vegetables out of the oven
- take the cod out of the refrigerator, dip the top of each piece in the panko and nestle it down in the peppers and onions
- roast another 10-15 minutes until cod is cooked through
- run the pan under the broiler 2-3 minutes to crisp the top slightly
- while fajitas are cooking lightly fry the tortillas in a small frying pan with a small amount of oil, drain on paper towels
I’m a big fan of fish tacos and these ones look super yummy!
Wow! We made them tonight and they are so easy and amazing. Definitely going to be something we eat often.
I love sheet pan dinners! Looks yummy! PINNED!
I’m definitely making these, Laura! They look and sound amazing! P~
Love this idea.
I love sheet pan dinners! Cod is another favorite in our house!