Herb Crusted Baked Cod Roasted Vegetables (Print Version)

Tender cod with fresh herb crust, served with colorful roasted vegetables for a light Mediterranean meal.

# What You'll Need:

→ Fish

01 - 4 cod fillets (about 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

# Steps to Follow:

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 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.
08 - Return baking sheet to oven and 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.

# Additional Tips::

01 -
  • The herb crust stays crispy while the fish inside stays impossibly tender, and honestly that textural contrast is where the magic happens.
  • Everything roasts on one sheet, so cleanup is practically nonexistent and your oven does most of the heavy lifting.
  • It tastes elegant enough for guests but simple enough that you won't feel frazzled cooking it.
02 -
  • Don't skip drying the cod fillets or your herb crust will slide right off into a puddle of moisture, which I learned the embarrassing way.
  • If your vegetables are smaller than mine, pull them out early or they'll turn to mush while waiting for the fish to cook.
  • Fresh herbs make a real difference here, dried ones turn dark and bitter in the oven heat.
03 -
  • If your herb crust is sliding off, your fish wasn't dried enough or you didn't brush on enough oil, so troubleshoot one of those first.
  • Swap in halibut or haddock if cod isn't available, and the cooking time stays exactly the same.
  • Make the herb mixture up to an hour ahead and keep it covered in the fridge so you're basically just assembling at dinner time.
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