Herb-Crusted Baked Cod with Roasted Vegetables
25min
45min
4
788
Chef's Note
For the best herb crust, make sure your breadcrumbs are very fresh. If they seem dry, add an extra tablespoon of butter to help them adhere better. The key to perfectly cooked cod is to not overcook it - it should just barely flake when tested with a fork. If you're concerned about timing, start checking the fish after 12 minutes in the oven.
Tags
Ingredients
48 oz cod fillets
1 cup panko breadcrumbs
1/4 cup fresh parsley, chopped
2 tablespoons fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
2 teaspoons lemon zest
4 cloves garlic, minced
3 tablespoons Dijon mustard
1/4 cup olive oil
3 tablespoons butter, melted
2 pounds russet potatoes
1 pound sweet potatoes
3 large bell peppers, assorted colors
2 medium red onion
2 cups cherry tomatoes
1 pound asparagus
2 whole lemon
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried oregano
1/2 cup chicken broth, low sodium
1/4 cup white wine (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C) and position racks in the upper and lower thirds of the oven.
- 2
Wash and cut 2 pounds of russet potatoes and 1 pound of sweet potatoes into 1-inch cubes. Place in a large bowl.
- 3
Cut 3 bell peppers and 2 red onions into 1-inch pieces and add to the bowl with potatoes.
- 4
Add 2 cups of cherry tomatoes (whole) to the vegetable mixture.
- 5
In a small bowl, whisk together 3 tablespoons of olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon paprika, and 1 teaspoon dried oregano.
- 6
Pour the oil mixture over the vegetables and toss to coat evenly. Spread the vegetables on a large baking sheet in a single layer.
- 7
Place the vegetables on the lower rack of the oven and roast for 20 minutes.
- 8
While vegetables are roasting, prepare the herb crust. In a medium bowl, combine 1 cup panko breadcrumbs, 1/4 cup chopped parsley, 2 tablespoons chopped thyme, 1 tablespoon chopped rosemary, 2 teaspoons lemon zest, and 4 minced garlic cloves.
- 9
Add 3 tablespoons melted butter and 1 tablespoon olive oil to the breadcrumb mixture. Stir until the mixture resembles wet sand. Set aside.
- 10
Pat 48 oz of cod fillets dry with paper towels. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
- 11
In a small bowl, mix 3 tablespoons Dijon mustard with 1 tablespoon olive oil. Brush this mixture over the top of each cod fillet.
- 12
Press the herb breadcrumb mixture firmly onto the mustard-coated side of each fillet.
- 13
After the vegetables have roasted for 20 minutes, remove the baking sheet and add 1 pound of trimmed asparagus to the pan. Toss gently to coat with the existing oil.
- 14
Place the cod fillets on a separate baking sheet lined with parchment paper.
- 15
Pour 1/2 cup chicken broth and 1/4 cup white wine (if using) around (not over) the fish to create steam and prevent drying.
- 16
Return the vegetable tray to the lower rack and place the fish on the upper rack. Roast for an additional 15-20 minutes, until the fish is opaque and flakes easily with a fork (internal temperature of 145°F) and the vegetables are tender and caramelized.
- 17
Cut 2 lemons into wedges. Serve the cod fillets with roasted vegetables and lemon wedges on the side.
Nutrition Information (per serving)
788
79g
40g
35g
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