Herb Crusted Baked Cod (Printable version)

Tender cod coated in fresh herbs, baked with a medley of roasted colorful vegetables for a wholesome dish.

# 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 from 1 lemon
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

# Directions:

01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper. 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 prepared baking sheet.
02 - Place baking sheet in oven and roast vegetables for 10 minutes.
03 - While vegetables roast, combine parsley, dill, chives, lemon zest, garlic, breadcrumbs, and Parmesan in a small bowl until well mixed.
04 - Pat cod fillets dry with paper towels. Brush both sides with 1 tablespoon olive oil and season with salt and pepper. Press herb mixture evenly onto the top of each fillet.
05 - Remove baking sheet from oven after 10 minutes. Push vegetables to one side and place herb-crusted cod fillets on the other side of the sheet.
06 - Return baking sheet to oven and bake for an additional 15 minutes until cod is opaque and flakes easily with a fork, and vegetables are tender and slightly caramelized.
07 - Arrange herb-crusted cod with roasted vegetables on serving plates and garnish with lemon wedges.

# Expert Advice:

01 -
  • The herb crust keeps the fish impossibly tender while everything roasts on one sheet, which means minimal cleanup after dinner.
  • It tastes restaurant-quality but comes together in less time than you'd spend waiting for takeout to arrive.
02 -
  • Overcooked cod turns rubbery and dense, so pull it from the oven the moment it flakes, not a minute longer.
  • Drying the fish with paper towels before seasoning makes an actual difference in whether your herb crust adheres or slides off during cooking.
03 -
  • Room temperature fish cooks more evenly than cold fish straight from the fridge, so pull your fillets out 10 minutes before you start cooking.
  • The herb crust browns faster than the fish cooks through, so if it's browning too quickly, loosely tent the sheet with foil for the last few minutes.
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