Herb-Crusted Baked Cod with Roasted Garlic Mashed Potatoes

Preheat oven to 400°F (200°C).

Cut the top off the garlic head to expose the cloves. Place on a piece of foil, drizzle with 1 tablespoon of olive oil, and wrap tightly. Roast in the oven for 30-35 minutes until soft and golden.

While the garlic roasts, peel and cut 3 pounds of potatoes into 1-inch cubes. Place in a large pot, cover with cold water, add 1 teaspoon of salt, and bring to a boil. Cook for 15-20 minutes until fork-tender.

Meanwhile, prepare the herb crust. In a bowl, combine 1 cup panko breadcrumbs, 1/4 cup chopped parsley, 2 tablespoons chopped thyme, 1 tablespoon chopped rosemary, zest of 1 lemon, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon garlic powder.

Pat 2 pounds of cod fillets dry with paper towels and place on a parchment-lined baking sheet. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

In a small bowl, mix 2 tablespoons Dijon mustard with 1 tablespoon olive oil. Brush this mixture over the top of each cod fillet.

Press the herb mixture onto the mustard-coated side of each fillet, creating an even crust.

Cut 1 pound of broccoli into florets and toss with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Arrange around the cod on the baking sheet.

Bake the cod and broccoli for 15-18 minutes, until the fish flakes easily and the crust is golden.

While the fish bakes, drain the potatoes and return them to the pot. Squeeze the roasted garlic cloves into the potatoes.

Add 4 tablespoons butter, 1 cup milk, and 1/2 cup grated parmesan cheese to the potatoes. Mash until smooth and creamy, adding more milk if needed. Season with remaining salt and pepper to taste.

Serve each cod fillet with a generous portion of mashed potatoes and roasted broccoli. Garnish with lemon wedges from the remaining half of the lemon.