Herb-Crusted Baked Cod with Roasted Vegetable Medley

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

Prepare the vegetables: Cut zucchini into 1/2-inch half-moons, bell peppers into 1-inch pieces, red onion into 1-inch chunks, and halve the cherry tomatoes.

In a large bowl, toss the prepared vegetables with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.

Spread the vegetables in a single layer on one of the prepared baking sheets. Place in the oven and roast for 15 minutes.

Meanwhile, prepare the herb crust: Finely chop the fresh parsley, thyme, and rosemary. Mince the garlic cloves.

In a medium bowl, combine panko breadcrumbs, chopped herbs, lemon zest, minced garlic, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well to combine.

Pat the cod fillets dry with paper towels and place them on the second prepared baking sheet.

Brush each fillet with Dijon mustard, ensuring even coverage.

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

After the vegetables have roasted for 15 minutes, stir them and return to the oven. Place the sheet with the cod on a separate rack in the oven.

Bake the cod and vegetables for an additional 15-20 minutes, until the fish flakes easily with a fork and the vegetables are tender and slightly caramelized.

While the cod and vegetables are baking, prepare a quick sauce: In a small saucepan, combine the white wine, juice of half the lemon, and capers. Bring to a simmer over medium heat and reduce by half, about 5 minutes. Remove from heat and stir in 1 tablespoon of olive oil.

Serve each cod fillet on a bed of roasted vegetables, drizzle with the caper-lemon sauce, and garnish with lemon wedges from the remaining half lemon.