Herb-Crusted Baked Cod with Roasted Bell Peppers
20min
25min
1
722
Chef's Note
For the best herb crust, make sure your breadcrumbs are well-coated with olive oil before pressing onto the fish. This ensures they'll turn golden and crispy rather than dry out. If you have a microplane, use it for both the garlic and lemon zest to distribute their flavors more evenly throughout the crust.
Tags
Ingredients
6 oz cod fillet
1 medium red bell pepper
1 medium yellow bell pepper
2 cloves garlic
2 tbsp fresh parsley
1 tbsp fresh thyme
1 tsp fresh rosemary
1 tsp lemon zest
1 tbsp lemon juice
1/4 cup panko breadcrumbs
2 tbsp olive oil
1 tsp dijon mustard
1 tsp honey
3/4 cup brown rice
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp paprika
Instructions
- 1
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- 2
Rinse 3/4 cup of brown rice under cold water. In a medium saucepan, combine the rice with 1 1/2 cups of water and 1/4 tsp of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 25 minutes until tender and water is absorbed.
- 3
While the rice cooks, slice 1 red bell pepper and 1 yellow bell pepper into 1-inch strips, removing the seeds and stems.
- 4
In a bowl, toss the bell pepper strips with 1 tbsp of olive oil, 1/4 tsp of salt, and 1/4 tsp of black pepper. Arrange them on one side of the prepared baking sheet.
- 5
Mince 2 cloves of garlic and finely chop 2 tbsp of fresh parsley, 1 tbsp of fresh thyme, and 1 tsp of fresh rosemary.
- 6
In a small bowl, mix 1/4 cup of panko breadcrumbs, the minced garlic, chopped herbs, 1 tsp of lemon zest, 1/4 tsp of paprika, and 1 tbsp of olive oil. Stir until well combined.
- 7
Pat the 6 oz cod fillet dry with paper towels and place it on the other side of the baking sheet next to the bell peppers.
- 8
In another small bowl, mix 1 tsp of dijon mustard, 1 tsp of honey, and 1 tbsp of lemon juice. Brush this mixture over the top of the cod fillet.
- 9
Press the herb-breadcrumb mixture onto the top of the cod, covering it completely.
- 10
Place the baking sheet in the preheated oven and bake for 15-18 minutes, until the cod is opaque and flakes easily with a fork, and the bell peppers are tender with slightly charred edges.
- 11
Serve the herb-crusted cod with the roasted bell peppers and cooked brown rice.
Nutrition Information (per serving)
722
45g
81g
24g
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