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Herb-Crusted Baked Cod with Roasted Vegetables

Herb-Crusted Baked Cod with Roasted Vegetables

Dinner
Prep Time
15min
Cook Time
30min
Servings
4
Calories
385
Chef's Note

For the best results, choose cod fillets of similar thickness so they cook evenly. If you can't find fresh herbs, substitute with 1 teaspoon dried thyme and 2 teaspoons dried parsley, but the fresh herbs really make this dish shine!

Tags
seafood
cod
roasted
weeknight
healthy
herb-crusted
baked
vegetables
one-pan
family-friendly
Ingredients

  • 1.5 pounds cod fillets

  • 3/4 cup panko breadcrumbs

  • 2 tablespoons fresh parsley, chopped

  • 1 tablespoon fresh thyme, chopped

  • 1 tablespoon lemon zest

  • 2 cloves garlic, minced

  • 4 tablespoons olive oil

  • 1 tablespoon Dijon mustard

  • 1 whole lemon

  • 1 pound baby potatoes, halved

  • 2 medium bell peppers, sliced

  • 1 medium zucchini, sliced into half-moons

  • 1 small red onion, cut into wedges

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 2 tablespoons butter, melted

Instructions
  • 1

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

  • 2

    In a large bowl, toss the baby potatoes with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Arrange on one side of the baking sheet and place in the oven. Roast for 10 minutes while preparing other ingredients.

  • 3

    In the same bowl, combine bell peppers, zucchini, and red onion with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Toss well to coat.

  • 4

    Remove the baking sheet from the oven, add the vegetable mixture next to the potatoes, and return to the oven for another 15 minutes.

  • 5

    Meanwhile, prepare the herb crust by mixing panko breadcrumbs, chopped parsley, chopped thyme, lemon zest, minced garlic, 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper in a bowl.

  • 6

    Pat the cod fillets dry with paper towels and season with the remaining salt and pepper.

  • 7

    In a small bowl, mix the Dijon mustard with 1 tablespoon of olive oil. Brush this mixture over the top of each cod fillet.

  • 8

    Press the herb breadcrumb mixture onto the mustard-coated side of each fillet, patting gently to adhere.

  • 9

    Remove the baking sheet from the oven, push the vegetables to the sides to make room for the fish in the center.

  • 10

    Place the cod fillets on the baking sheet and drizzle with the melted butter.

  • 11

    Return the baking sheet to the oven and bake for 12-15 minutes, or until the fish flakes easily with a fork and the crust is golden brown.

  • 12

    Cut the lemon into wedges. Serve the cod fillets with roasted vegetables and lemon wedges on the side.

Nutrition Information (per serving)
385
Calories
32g
Protein
28g
Carbs
16g
Fat
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