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Herb-Crusted Baked Cod with Roasted Potatoes and Lemon Broccoli

Herb-Crusted Baked Cod with Roasted Potatoes and Lemon Broccoli

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

For the best texture, make sure to pat the fish completely dry before adding the mustard and breadcrumb topping. This ensures the crust gets crispy rather than soggy. You can prep the breadcrumb mixture and cut the vegetables earlier in the day to make dinner assembly even quicker.

Tags
seafood
cod
roasted vegetables
weeknight dinner
healthy
quick
broccoli
potatoes
herb-crusted
Ingredients

  • 1.5 lbs cod fillets

  • 1.5 lbs baby potatoes

  • 1 lb broccoli florets

  • 3/4 cup panko breadcrumbs

  • 1/4 cup fresh parsley, chopped

  • 1 tablespoon fresh thyme leaves

  • 1 whole lemon

  • 3 cloves garlic cloves, minced

  • 2 tablespoons dijon mustard

  • 4 tablespoons olive oil

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

Instructions
  • 1

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

  • 2

    Wash the baby potatoes and cut any larger ones in half. Pat dry with paper towels.

  • 3

    In a large bowl, toss the potatoes with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on one of the prepared baking sheets.

  • 4

    Place the potatoes in the oven and roast for 15 minutes while you prepare the other components.

  • 5

    Wash the broccoli florets and cut any larger pieces into bite-sized florets. Pat dry with paper towels.

  • 6

    In the same bowl used for potatoes, toss the broccoli with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Set aside.

  • 7

    In a small bowl, mix together panko breadcrumbs, chopped parsley, thyme leaves, zest of half the lemon, 1 minced garlic clove, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

  • 8

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

  • 9

    In another small bowl, mix together 2 minced garlic cloves and Dijon mustard.

  • 10

    Brush the top of each cod fillet with the mustard-garlic mixture.

  • 11

    Press the herb breadcrumb mixture onto the top of each cod fillet, covering the mustard layer completely.

  • 12

    Drizzle the remaining 1 tablespoon of olive oil over the breaded fish.

  • 13

    After the potatoes have been roasting for 15 minutes, add the broccoli to the potato baking sheet, spreading it out evenly.

  • 14

    Place the fish in the oven alongside the vegetables and bake everything for 15 more minutes, until the fish flakes easily with a fork, the potatoes are tender, and the broccoli is roasted with slightly crisp edges.

  • 15

    Cut the remaining half lemon into wedges.

  • 16

    Serve the herb-crusted cod with roasted potatoes and broccoli, garnishing with lemon wedges for squeezing over the fish and vegetables.

Nutrition Information (per serving)
385
Calories
32g
Protein
35g
Carbs
14g
Fat
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