Ingredients: 

1 lb. small yellow potatoes (about 16), halved lengthwise

2 small red onions, cut into 1/2-in.-thick wedges

4 slices bacon, cut into 1/2-in. pieces

1 tbsp. mayonnaise

1 tbsp. Dijon mustard

1 tsp. finely grated lemon zest

1/4 c. panko

1 tbsp. olive oil

1 tbsp. fresh thyme leaves 

4 6-oz. pieces cod fillet (at least 1 in. thick)

pepper

Steps to Make It: 

Step 1: Heat oven to 450°F. Pile potatoes and onions in the center of a rimmed baking sheet and place bacon on top. Roast 10 min.

Step 2: Meanwhile, in a small bowl, combine mayonnaise, mustard, and lemon zest. In second bowl, combine panko with oil, then fold in thyme. Season fish with 1/2 tsp pepper; spread with mayo mixture and sprinkle with panko.

Step 3: Remove baking sheet from oven and reduce oven temp to 425°F. Toss potatoes, onions, and bacon together, then spread in even layer, arranging potatoes cut sides down.

Step 4: Nestle fish pieces among vegetables and roast until fish is opaque throughout and potatoes are golden brown and tender, 12 to 15 min.

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