Herb-Crusted Baked Cod with Roasted Root Vegetables and Lemon-Caper Sauce

Preheat the oven to 425°F (220°C).

Peel and cut 3 medium carrots and 2 medium parsnips into 1-inch pieces. Quarter 4 medium red potatoes.

Place the vegetables on a large baking sheet. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat. Spread in a single layer.

Roast the vegetables in the preheated oven for 15 minutes.

While the vegetables roast, prepare the herb crust. Finely chop 2 tablespoons fresh thyme, 2 tablespoons fresh parsley, and 1 tablespoon fresh dill.

Mince 2 cloves of garlic. In a bowl, combine the minced herbs, garlic, 1/2 cup panko breadcrumbs, zest of 1 lemon, 1 tablespoon olive oil, and season with salt and pepper.

Pat 1.5 pounds of cod fillets dry with paper towels. Season with salt and pepper.

After the vegetables have roasted for 15 minutes, remove the baking sheet from the oven. Push the vegetables to one side of the pan.

Place the cod fillets on the empty side of the baking sheet. Spread 1 tablespoon Dijon mustard evenly over the tops of the fillets.

Press the herb-breadcrumb mixture onto the mustard-coated tops of the fish.

Return the baking sheet to the oven and bake for 12-15 minutes until the fish is opaque and flakes easily with a fork, and the vegetables are tender and golden.

While the fish and vegetables are finishing in the oven, prepare the lemon-caper sauce. Mince 1 clove of garlic.

In a small saucepan over medium heat, melt 3 tablespoons butter. Add the minced garlic and cook for 30 seconds until fragrant.

Add 1/4 cup white wine to the pan and simmer for 2 minutes to reduce slightly.

Add 2 tablespoons capers, juice from 1 lemon, and 1 tablespoon fresh dill. Stir and simmer for another 1-2 minutes.

Remove the sauce from heat and stir in 1 tablespoon fresh parsley.

Serve the herb-crusted cod with roasted vegetables on the side. Drizzle the lemon-caper sauce over the fish and garnish with lemon wedges from the remaining lemon.