Herb-Crusted Baked Cod with Roasted Vegetables
25min
35min
4
420
Chef's Note
For the best herb crust, make sure your breadcrumbs are very dry before mixing with the herbs. If you have time, you can toast the panko for 2-3 minutes in a dry pan before mixing with the herbs for extra crunch. The key to perfectly cooked cod is to not overcook it - it's done when it just turns opaque and flakes easily with a fork.
Tags
Ingredients
1.5 pounds cod fillets
3/4 cup panko breadcrumbs
1/4 cup fresh parsley
1 tablespoon fresh thyme
1 tablespoon fresh dill
1 tablespoon lemon zest
3 cloves garlic
2 tablespoons Dijon mustard
4 tablespoons olive oil
1 pint cherry tomatoes
2 medium zucchini
2 medium bell peppers
1 medium red onion
1 pound baby potatoes
1 whole lemon
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
Instructions
- 1
Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
- 2
Wash and halve the baby potatoes. Cut the zucchini and bell peppers into 1-inch chunks. Slice the red onion into wedges. Halve the cherry tomatoes.
- 3
In a large bowl, toss the potatoes with 1 tablespoon of olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried oregano. Spread on one half of a baking sheet.
- 4
Place the potatoes in the oven and roast for 10 minutes while preparing the remaining vegetables.
- 5
In the same bowl, toss the zucchini, bell peppers, red onion, and cherry tomatoes with 1 tablespoon of olive oil, remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried oregano.
- 6
After the potatoes have roasted for 10 minutes, add the remaining vegetables to the second half of the baking sheet and return to the oven for an additional 15 minutes.
- 7
While the vegetables roast, prepare the herb crust. Finely chop the fresh parsley, thyme, and dill. Mince the garlic cloves.
- 8
In a bowl, combine the panko breadcrumbs, chopped herbs, lemon zest, minced garlic, 1 tablespoon olive oil, and a pinch of salt and pepper. Mix well until the breadcrumbs are evenly coated.
- 9
Pat the cod fillets dry with paper towels and place them on the second baking sheet. Season with salt and pepper.
- 10
Brush each fillet with Dijon mustard, then press the herb breadcrumb mixture on top of each fillet, gently pressing to adhere.
- 11
Drizzle the remaining 1 tablespoon of olive oil over the fish and breadcrumb topping.
- 12
When the vegetables have been roasting for 25 minutes total, place the cod in the oven and bake for 10-12 minutes until the fish flakes easily and the crust is golden brown.
- 13
Cut the lemon into wedges for serving.
- 14
Divide the roasted vegetables among four plates, place a cod fillet on each, and serve with a lemon wedge.
Nutrition Information (per serving)
420
32g
38g
15g
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