Herb-Crusted Baked Cod with Roasted Vegetables

Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper.

Wash and quarter 1 pound of baby potatoes. Peel and cut 3 medium carrots into 1-inch chunks. Cut 2 medium zucchini into 1-inch pieces. Seed and cut 2 medium bell peppers into 1-inch squares. Cut 1 medium red onion into wedges.

In a large bowl, toss the prepared vegetables with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them evenly on one of the prepared baking sheets.

Place the vegetables in the preheated oven and roast for 15 minutes while preparing the fish.

Mince 3 cloves of garlic. Finely chop 1/4 cup of fresh parsley, 1 tablespoon of fresh thyme, and 1 tablespoon of fresh dill.

In a medium bowl, combine 1 cup of panko breadcrumbs, the minced garlic, chopped herbs, 1 tablespoon of lemon zest, 1/2 teaspoon of paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Add 1 tablespoon of olive oil and mix until the breadcrumbs are lightly coated.

Pat 1.5 pounds of cod fillets dry with paper towels and place them on the second prepared baking sheet. Season lightly with salt and pepper.

Spread 2 tablespoons of Dijon mustard evenly over the top of each fillet, then press the herb breadcrumb mixture firmly onto the mustard to create a crust.

Drizzle the remaining 1 tablespoon of olive oil over the breadcrumb crust. Cut the lemon into wedges and place them around the fish.

After the vegetables have been roasting for 15 minutes, place the fish in the oven and continue cooking both for about 15-20 minutes, until the fish flakes easily with a fork and the vegetables are tender and caramelized.

Remove both baking sheets from the oven. Serve each cod fillet with a portion of the roasted vegetables and a lemon wedge for squeezing over the fish.