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Herb-Crusted Baked Cod with Roasted Vegetables

Herb-Crusted Baked Cod with Roasted Vegetables

Dinner
Prep Time
25min
Cook Time
35min
Servings
2
Calories
420
Chef's Note

For the best herb crust, make sure your breadcrumbs are very dry and your fish is patted completely dry before applying the mustard. If you prefer a gluten-free option, substitute the panko with gluten-free breadcrumbs or crushed nuts like almonds. The white wine adds wonderful flavor to the vegetables, but can be replaced with vegetable broth if preferred.

Tags
seafood
cod
baked
roasted vegetables
healthy
herb-crusted
dinner
weeknight
mediterranean
gluten-free option
Ingredients

  • 12 oz cod fillets

  • 1/2 cup panko breadcrumbs

  • 2 tablespoons fresh parsley

  • 1 tablespoon fresh thyme

  • 1 tablespoon fresh dill

  • 1 teaspoon lemon zest

  • 1 tablespoon Dijon mustard

  • 3 tablespoons olive oil

  • 2 cloves garlic

  • 8 oz baby potatoes

  • 1 cup cherry tomatoes

  • 1 medium zucchini

  • 1 medium bell pepper

  • 1/2 medium red onion

  • 1 whole lemon

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/4 cup white wine

Instructions
  • 1

    Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.

  • 2

    Wash and quarter 8 oz of baby potatoes. Toss with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Arrange on one side of the baking sheet and place in the oven for 10 minutes to give them a head start.

  • 3

    Meanwhile, prepare the vegetables: cut 1 zucchini into 1/2-inch half-moons, dice 1 bell pepper, halve 1 cup of cherry tomatoes, and slice 1/2 red onion into wedges.

  • 4

    Mince 2 cloves of garlic and divide evenly - half for the vegetables and half for the herb crust.

  • 5

    In a large bowl, toss the prepared vegetables with 1 tablespoon of olive oil, half the minced garlic, 1/4 teaspoon of salt, and remaining 1/4 teaspoon of black pepper.

  • 6

    After the potatoes have cooked for 10 minutes, remove the baking sheet and add the seasoned vegetables around the potatoes. Return to the oven for 15 minutes.

  • 7

    While the vegetables roast, prepare the herb crust. In a small bowl, combine 1/2 cup panko breadcrumbs, 2 tablespoons chopped fresh parsley, 1 tablespoon chopped fresh thyme, 1 tablespoon chopped fresh dill, 1 teaspoon lemon zest, remaining garlic, and 1/2 tablespoon olive oil. Mix well.

  • 8

    Pat 12 oz of cod fillets dry with paper towels and season with 1/4 teaspoon salt. Spread 1 tablespoon of Dijon mustard evenly over the top of each fillet.

  • 9

    Press the herb mixture firmly onto the mustard-coated side of each fillet.

  • 10

    Remove the baking sheet from the oven and pour 1/4 cup of white wine over the vegetables. Make space in the center of the sheet and place the cod fillets, herb side up.

  • 11

    Return to the oven and bake for an additional 10-12 minutes, until the fish flakes easily with a fork and the vegetables are tender.

  • 12

    Cut the lemon into wedges. Serve the cod with roasted vegetables and lemon wedges for squeezing over the fish.

Nutrition Information (per serving)
420
Calories
32g
Protein
35g
Carbs
15g
Fat
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