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Baked Herb-Crusted Cod with Roasted Potatoes

Baked Herb-Crusted Cod with Roasted Potatoes

Dinner
Prep Time
15min
Cook Time
25min
Servings
4
Calories
310
Chef's Note

Cod is a bit more delicate than tilapia, so be gentle when applying the crust. For best results, make sure the fish is thoroughly patted dry before adding the crust mixture. The key to perfect cod is to cook just until it flakes easily - usually when it reaches 145°F internal temperature.

Tags
fish
cod
baked
parmesan
potatoes
weeknight
quick
easy
american
family-friendly
Ingredients

  • 4 (6-oz) fillets cod fillets

  • 1.5 pounds baby potatoes

  • 3 tablespoons olive oil

  • 1/3 cup grated Parmesan cheese

  • 1/4 cup panko breadcrumbs

  • 1 teaspoon dried dill

  • 1/2 teaspoon paprika

  • 1 whole lemon

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 2 tablespoons fresh parsley

Instructions
  • 1

    Preheat oven to 425°F (220°C).

  • 2

    Wash and cut 1.5 pounds baby potatoes in half. Pat dry with paper towels.

  • 3

    Place potatoes on a large baking sheet. Drizzle with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat.

  • 4

    Arrange potatoes cut-side down in a single layer and roast for 10 minutes while preparing the fish.

  • 5

    Pat the 4 cod fillets dry with paper towels. Season both sides with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.

  • 6

    In a shallow bowl, mix 1/3 cup Parmesan cheese, 1/4 cup panko breadcrumbs, 1 teaspoon dried dill, and 1/2 teaspoon paprika.

  • 7

    Brush each cod fillet with remaining 1 tablespoon olive oil, then gently press the top side into the Parmesan mixture to create a crust.

  • 8

    After potatoes have roasted for 10 minutes, push them to one side of the baking sheet.

  • 9

    Place the crusted cod fillets on the other side of the baking sheet, crusted side up.

  • 10

    Return to oven and bake for 10-12 minutes until fish flakes easily with a fork and potatoes are golden and tender.

  • 11

    While everything is baking, wash and chop 2 tablespoons fresh parsley. Cut the lemon into wedges.

  • 12

    Remove from oven, sprinkle the chopped parsley over potatoes and fish.

  • 13

    Serve immediately with lemon wedges for squeezing over the fish.

Nutrition Information (per serving)
310
Calories
32g
Protein
22g
Carbs
11g
Fat
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