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
Scale
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.
