Herb Crusted Cod Tray Bake

• 4 cod fillets, 6 oz each
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh thyme
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 lemon, sliced
• 1 pint cherry tomatoes, halved
• 1 medium zucchini, sliced
• 1 red bell pepper, chopped

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, mix panko, Parmesan, parsley, dill, thyme, garlic powder, paprika, salt, and pepper.
3. 3 Brush cod fillets with olive oil, then press the herb mixture onto both sides of each fillet.
4. 4 Arrange cod, lemon slices, cherry tomatoes, zucchini, and bell pepper on a baking tray.
5. 5 Drizzle vegetables with remaining olive oil and season with salt and pepper.
6. 6 Bake for 20 minutes or until cod is opaque and flakes easily with a fork.
7. 7 Remove from oven and let rest for 5 minutes before serving.

Equipment

• Baking tray
• Mixing bowl
• Baking sheet

Variations

• Swap cod for another white fish like haddock or tilapia.
• Add a splash of white wine to the tray before baking for extra flavor.

Substitutions

• Use Italian seasoned breadcrumbs in place of plain panko and fresh herbs.
• Substitute olive oil with avocado oil for a higher smoke point.

Pairings

• Pairs well with a glass of crisp white wine, like Sauvignon Blanc.
• Serve with crusty bread to soak up every last bit of juice.

Nutrition

Tips

• For extra flavor, squeeze fresh lemon juice over the cod before serving.
• Feel free to swap in your favorite veggies based on what's in season.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10 minutes.

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

Serving Suggestions

• Serve with a side of quinoa or wild rice for a complete meal.
• A crisp green salad dressed with a lemon vinaigrette complements the dish beautifully.

FAQ