Herb-Crusted Baked Cod with Roasted Vegetables

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Wash and quarter 4 oz of baby potatoes. Place them in a microwave-safe bowl with 1 tablespoon of water, cover, and microwave for 3 minutes to par-cook.

Cut 4 oz of zucchini into 1/2-inch chunks. Slice 1/2 medium red bell pepper and 1/4 medium red onion into 1-inch pieces. Halve 4 oz of cherry tomatoes.

In a large bowl, combine all vegetables with 1 tablespoon of olive oil, 1 minced garlic clove, 1/2 teaspoon of dried oregano, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Toss well to coat.

Spread the vegetables on one side of the prepared baking sheet, leaving room for the fish. Roast for 15 minutes while you prepare the cod.

Pat the 6 oz cod fillet dry with paper towels and season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.

In a small bowl, combine 1/4 cup panko breadcrumbs, 1 tablespoon chopped fresh parsley, 1 teaspoon chopped fresh thyme, 1 teaspoon chopped fresh dill, and 1 teaspoon lemon zest.

In another small bowl, mix 1 tablespoon Dijon mustard with 1 minced garlic clove and 1 tablespoon olive oil.

Brush the mustard mixture over the top of the cod fillet, then press the herb breadcrumb mixture firmly onto the fish to create a crust.

After the vegetables have been roasting for 15 minutes, place the cod on the other side of the baking sheet and return to the oven for an additional 15-20 minutes, until the fish flakes easily and the vegetables are tender and caramelized.

Squeeze juice from 1/2 lemon over the fish and vegetables just before serving.