Baked Cod with Lemon-Herb Crust and Roasted Vegetables
25min
35min
5
385
Chef's Note
For the best texture, don't overcook the cod - it should be just opaque and flake easily. The key to this dish is ensuring your vegetables are cut to similar sizes so they cook evenly. If you have time, you can toast the breadcrumbs in a dry pan before mixing with herbs for an even crunchier crust.
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Ingredients
1.5 pounds cod fillets
1 cup gluten-free breadcrumbs
3 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped
2 teaspoons lemon zest
2 tablespoons lemon juice
1 tablespoon Dijon mustard (FODMAP-friendly)
4 tablespoons olive oil
4 medium carrots, peeled and cut into 2-inch pieces
2 medium red bell peppers, seeded and cut into chunks
2 medium zucchini, cut into half-moons
1 cup cherry tomatoes
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried herbs de Provence
1 lemon lemon wedges
Instructions
- 1
Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper.
- 2
In a medium bowl, toss the carrots, bell peppers, zucchini, and cherry tomatoes with 2 tablespoons of olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the herbs de Provence.
- 3
Spread the vegetables in a single layer on one of the prepared baking sheets. Place in the oven and roast for 15 minutes.
- 4
Meanwhile, in a small bowl, combine the gluten-free breadcrumbs, chopped parsley, dill, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- 5
In another small bowl, whisk together the lemon juice, Dijon mustard, and 1 tablespoon of olive oil.
- 6
Pat the cod fillets dry with paper towels and place them on the second prepared baking sheet.
- 7
Brush the top of each fillet with the lemon-mustard mixture.
- 8
Sprinkle the herb-breadcrumb mixture evenly over the cod fillets, gently pressing to adhere. Drizzle with the remaining 1 tablespoon of olive oil.
- 9
After the vegetables have been roasting for 15 minutes, place the cod in the oven and continue roasting both for about 15-20 minutes, until the fish flakes easily with a fork and the vegetables are tender and slightly caramelized.
- 10
Serve each cod fillet with a portion of the roasted vegetables and a lemon wedge for squeezing over the fish.
Nutrition Information (per serving)
385
32g
24g
18g
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