Herb Crusted Baked Cod with Winter Vegetables

• 4 cod fillets, 6 oz each
• 1/2 cup panko breadcrumbs
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh dill
• 1 tablespoon chopped fresh thyme
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 tablespoon lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large sweet potato, peeled and cubed
• 1 cup Brussels sprouts, halved
• 1 red bell pepper, chopped

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, combine panko, parsley, dill, thyme, garlic, Parmesan, lemon zest, salt, and pepper.
3. 3 Brush cod fillets lightly with olive oil, then press herb mixture onto each fillet.
4. 4 On a baking sheet, toss sweet potatoes, Brussels sprouts, and red bell pepper with remaining olive oil, salt, and pepper.
5. 5 Arrange vegetables on the sheet and place cod fillets on top.
6. 6 Bake for 25 minutes, or until cod is opaque and flakes easily with a fork.
7. 7 Serve cod over roasted vegetables.

Equipment

• Baking sheet
• Mixing bowl
• Measuring cups and spoons

Variations

• Add a drizzle of olive oil and balsamic glaze over the vegetables for added flavor.
• Substitute cod with tilapia or halibut for a similar texture.

Substitutions

• If fresh herbs aren’t available, use 1 tablespoon of dried herbs in place of 1/4 cup fresh herbs.
• Use almond flour instead of panko for a gluten-free option.

Pairings

• Steamed asparagus
• Wild rice pilaf

Nutrition

Tips

• Use fresh herbs for the best flavor.
• For a dairy-free option, omit the Parmesan or substitute with nutritional yeast.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: This dish does not freeze well due to the delicate texture of the cod.

Serving Suggestions

• Serve with a side of lemon wedges for an extra zesty kick.
• Pair with a crisp white wine or a fresh green salad.

FAQ