Herb-Crusted Baked Cod Vegetables (Print View)

Tender herb-crusted cod with roasted vegetables for a light, satisfying meal.

# Components:

→ Fish

01 - 4 cod fillets (5.3 oz each), skinless and boneless
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper to taste

→ Herb Crust

04 - 1/2 cup fresh parsley leaves, finely chopped
05 - 2 tablespoons fresh dill, finely chopped
06 - 2 tablespoons fresh chives, finely chopped
07 - 2 teaspoons lemon zest
08 - 2 garlic cloves, minced
09 - 3 tablespoons gluten-free breadcrumbs
10 - 2 tablespoons grated Parmesan cheese (optional)

→ Roasted Vegetables

11 - 2 medium carrots, peeled and sliced
12 - 1 red bell pepper, seeded and chopped
13 - 1 zucchini, sliced
14 - 1 red onion, peeled and cut into wedges
15 - 2 tablespoons olive oil
16 - 1 teaspoon dried thyme
17 - Salt and freshly ground black pepper to taste

→ To Serve

18 - Lemon wedges

# Preparation Steps:

01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss carrots, bell pepper, zucchini, and red onion with 2 tablespoons olive oil, dried thyme, salt, and pepper. Spread evenly on the prepared baking sheet.
03 - Roast vegetables in the oven for 10 minutes.
04 - In a small bowl, combine parsley, dill, chives, lemon zest, garlic, breadcrumbs, and Parmesan cheese if using.
05 - Pat cod fillets dry with paper towels. Brush both sides with 1 tablespoon olive oil and season with salt and pepper.
06 - Press herb mixture evenly onto the top of each cod fillet.
07 - Remove baking sheet from oven. Push vegetables to one side and place cod fillets on the other side. Return to oven.
08 - Bake for an additional 15 minutes, or until cod is opaque and flakes easily with a fork, and vegetables are tender and slightly caramelized.
09 - Serve herb-crusted cod hot with roasted vegetables and lemon wedges on the side.

# Expert Advice:

01 -
  • The herb crust stays crunchy while the fish underneath stays impossibly tender and moist, creating this perfect textural contrast.
  • Everything bakes on one sheet, which means fewer dishes and more time enjoying your meal instead of washing up.
  • It tastes restaurant-quality but feels completely casual and achievable in your own kitchen.
02 -
  • Don't skip drying the cod fillets or your crust will steam instead of crisp up; I learned this the hard way by diving straight into coating wet fish.
  • The 10-minute head start on vegetables is crucial because cod cooks so quickly that if you bake them together from the start, your vegetables will still be raw.
03 -
  • Mise en place everything before you start because this recipe moves fast once the oven comes into play.
  • A sharp microplane for the lemon zest makes all the difference in texture and extracting maximum citrus oil from the peel.
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