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If you’re searching for a dish that’s bursting with fresh flavors, vibrant colors, and effortless elegance, look no further than this Herb Crusted Baked Cod with Roasted Vegetables Recipe. The juicy, flaky cod crowned with a fragrant herb crust pairs perfectly with a medley of tender, caramelized roasted veggies, making it a wholesome meal that’s just as nourishing as it is stunning. Whether you’re cooking for a casual weeknight dinner or a special occasion, this recipe brings warmth and joy to the table with every bite.
Ingredients You’ll Need
This Herb Crusted Baked Cod with Roasted Vegetables Recipe uses a wonderfully simple list of ingredients, each playing a vital role in creating harmonious flavors and textures. From the fresh herbs that brighten the fish to the colorful vegetables that roast up sweet and tender, every item is essential and straightforward.
- 4 cod fillets (about 5.3 oz each), skinless and boneless: The star protein, mild in flavor and perfect for a light, flaky texture.
- 1 tablespoon olive oil: Helps keep the fish moist and adds richness.
- Salt and freshly ground black pepper to taste: Basic seasoning that enhances every component.
- 1/2 cup fresh parsley leaves, finely chopped: Adds a bright, herbal freshness.
- 2 tablespoons fresh dill, finely chopped: Offers a delicate, slightly tangy note.
- 2 tablespoons fresh chives, finely chopped: Introduces mild onion flavor.
- 2 teaspoons lemon zest: Gives a zesty citrus uplift that complements seafood wonderfully.
- 2 garlic cloves, minced: Brings warmth and depth to the herb crust.
- 3 tablespoons gluten-free breadcrumbs: Adds a lovely crunch and structure to the herb topping.
- 2 tablespoons grated Parmesan cheese, optional: A subtle nutty richness that elevates the crust.
- 2 medium carrots, peeled and sliced: Sweet and colorful element of the roasted vegetable mix.
- 1 red bell pepper, seeded and chopped: Adds juicy sweetness and vibrant red color.
- 1 zucchini, sliced: Brings moisture and tender texture.
- 1 red onion, peeled and cut into wedges: Roasts down to a sweet and savory bite.
- 2 tablespoons olive oil: Essential for roasting the vegetables to caramelized perfection.
- 1 teaspoon dried thyme: Provides an earthy, herbal undertone for the veggies.
- Lemon wedges: To squeeze fresh juice over the final dish, enhancing every mouthful.
How to Make Herb Crusted Baked Cod with Roasted Vegetables Recipe
Step 1: Preheat and Prepare
Begin by heating your oven to 400°F and lining a large baking sheet with parchment paper. This simple step ensures your veggies roast evenly without sticking and your fish bakes perfectly clean.
Step 2: Season Vegetables
In a spacious bowl, toss the sliced carrots, chopped red bell pepper, zucchini, and red onion wedges with 2 tablespoons of olive oil, dried thyme, salt, and freshly ground black pepper. This initial seasoning sets the foundation for the deep, caramelized flavors you’ll enjoy after roasting.
Step 3: Initial Vegetable Roasting
Spread the seasoned vegetables evenly on the prepared baking sheet. Pop them into the oven and roast for 10 minutes. This early roasting softens the vegetables slightly, preparing them for the final bake alongside the cod.
Step 4: Prepare Herb Crust Mixture
While the vegetables start roasting, combine the freshly chopped parsley, dill, chives, lemon zest, minced garlic, gluten-free breadcrumbs, and grated Parmesan if you decide to use it in a small bowl. This vibrant herb crust is what gives the cod its incredible aroma and satisfying texture.
Step 5: Prepare Cod Fillets
Pat the cod fillets dry with paper towels to help the herb crust adhere better. Brush both sides with the 1 tablespoon of olive oil and season them with salt and pepper for a perfect seasoning balance.
Step 6: Apply Herb Crust
Press the herb mixture firmly and evenly onto the top of each cod fillet. This generous coating will create a crispy, flavorful crust that locks in moisture while baking.
Step 7: Combine Fish and Vegetables
Remove the baking sheet from the oven and gently push the roasted vegetables to one side. Place the herb-crusted cod fillets on the other side, making sure there’s enough space for everything to bake evenly.
Step 8: Final Baking
Return the baking sheet to the oven and bake for another 15 minutes. The cod is done when it turns opaque and flakes easily with a fork, and the vegetables are tender with a slight caramelized edge that perfectly complements the fish.
How to Serve Herb Crusted Baked Cod with Roasted Vegetables Recipe
Garnishes
Serving this dish with a few fresh lemon wedges encourages everyone to add a squeeze of brightness. You can also sprinkle a touch more fresh chopped herbs like parsley or dill to amplify that fresh, garden-picked sensation with every bite.
Side Dishes
Even though the roasted vegetables are a colorful and satisfying partner, you can offer a simple quinoa salad or a scoop of garlic mashed potatoes for a more filling meal. A light cucumber and tomato salad would also be a refreshing complement to the rich flavors in this Herb Crusted Baked Cod with Roasted Vegetables Recipe.
Creative Ways to Present
For an elegant dinner party, plate the cod fillet centered on the plate, nestling the roasted vegetables artfully beside it. Drizzle a little extra virgin olive oil or a bright lemon vinaigrette over the top to add shine and an inviting finish. Rustic wooden boards or white ceramic plates both work beautifully to showcase the colors and textures of this dish.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the cod and roasted vegetables in separate airtight containers in the refrigerator. This prevents the crust and veggies from becoming soggy and keeps the flavors fresh for up to 2 days.
Freezing
Freezing the cooked cod with herb crust is possible but not ideal, as the crust can lose its crispness. Vegetables freeze better but may become softer upon reheating. If you want to freeze, wrap each component tightly in plastic wrap and place in freezer-safe containers for up to 1 month.
Reheating
For the best texture, gently reheat the cod and vegetables in a 350°F oven for about 10 minutes. This helps keep the herb crust crisp and the vegetables tender without drying the fish out.
FAQs
Can I use frozen cod fillets for this recipe?
Yes, you can use frozen cod—just be sure to thaw it completely and pat it dry before applying the herb crust to ensure the mixture sticks well and bakes properly.
Is Parmesan cheese necessary in the herb crust?
Parmesan adds a lovely nutty flavor and crispness but it’s optional. If you’re dairy-free, simply omit it and the herb crust will still be deliciously flavorful.
Can I substitute other vegetables for the ones listed?
Absolutely! Feel free to use any favorite roasting vegetables like asparagus, Brussels sprouts, or sweet potatoes. Just adjust roasting times accordingly for even cooking.
What if I want to make this recipe gluten-free?
This recipe is naturally gluten-free if you use gluten-free breadcrumbs. If you don’t have any on hand, crushed gluten-free crackers or ground nuts can be a creative alternative.
How do I know when the cod is done baking?
The cod is perfectly cooked when it turns opaque all the way through and flakes easily when you gently press it with a fork. This usually takes about 15 minutes at 400°F following the initial vegetable roasting.
Final Thoughts
Trust me, once you try this Herb Crusted Baked Cod with Roasted Vegetables Recipe, it’s going to become a go-to in your kitchen. It’s bright, flavorful, and uncomplicated, yet impressive in presentation and taste. Whip it up on any night you want a comforting meal filled with wholesome ingredients that come together effortlessly. Your family and friends will thank you!
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Herb Crusted Baked Cod with Roasted Vegetables Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Herb Crusted Baked Cod with Roasted Vegetables is a flavorful and healthy meal featuring tender cod fillets topped with a zesty herb crust and accompanied by perfectly roasted seasonal vegetables. Quick to prepare and packed with fresh herbs and citrus zest, this dish delivers a delightful balance of textures and flavors, making it perfect for a weeknight dinner or a special occasion.
Ingredients
For the Herb Crusted Cod
- 4 cod fillets (about 5.3 oz each), skinless and boneless
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
- 1/2 cup fresh parsley leaves, finely chopped
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh chives, finely chopped
- 2 teaspoons lemon zest
- 2 garlic cloves, minced
- 3 tablespoons gluten-free breadcrumbs
- 2 tablespoons grated Parmesan cheese (optional)
For the Roasted Vegetables
- 2 medium carrots, peeled and sliced
- 1 red bell pepper, seeded and chopped
- 1 zucchini, sliced
- 1 red onion, peeled and cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- Lemon wedges, for serving
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Season Vegetables: In a large bowl, toss the sliced carrots, chopped red bell pepper, sliced zucchini, and red onion wedges with 2 tablespoons of olive oil, dried thyme, salt, and freshly ground black pepper until well coated. Spread the vegetables evenly on the prepared baking sheet.
- Initial Vegetable Roasting: Place the baking sheet with vegetables in the preheated oven and roast for 10 minutes to start softening and caramelizing them.
- Prepare Herb Crust Mixture: While the vegetables roast, combine the finely chopped parsley, dill, chives, lemon zest, minced garlic, gluten-free breadcrumbs, and grated Parmesan cheese (if using) in a small bowl. Mix well to create the herb crust blend.
- Prepare Cod Fillets: Pat the cod fillets dry with paper towels to remove excess moisture. Brush both sides of each fillet with 1 tablespoon of olive oil and season with salt and freshly ground black pepper.
- Apply Herb Crust: Evenly press the herb crust mixture onto the top side of each cod fillet, ensuring it adheres well for a flavorful, crispy topping.
- Combine Fish and Vegetables: Remove the baking sheet from the oven. Push the roasted vegetables to one side of the sheet to make space, then carefully place the herb-crusted cod fillets on the other side.
- Final Baking: Return the baking sheet to the oven and bake for an additional 15 minutes, or until the cod is opaque and flakes easily with a fork, and the vegetables are tender and slightly caramelized.
- Serve: Serve the herb-crusted baked cod hot alongside the roasted vegetables with lemon wedges on the side for squeezing over the top, enhancing freshness and flavor.
Notes
- Using fresh herbs elevates the flavor significantly, but dried herbs can be used in a pinch at half the quantity.
- The Parmesan cheese is optional; it adds a savory depth but can be omitted for a dairy-free version.
- For crispier vegetables, spread them out in a single layer without overcrowding on the baking sheet.
- Ensure the cod fillets are not too thick to allow even cooking within the baking time.
- This recipe is naturally gluten-free if using gluten-free breadcrumbs.
- Lemon wedges add a bright finish and can be replaced with a drizzle of fresh lemon juice if preferred.
