Herb-Crusted Baked Cod (Printable)

Tender cod with fresh herb crust baked alongside colorful roasted vegetables for a light 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 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

# How to Make It:

01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine carrots, bell pepper, zucchini, and red onion with 2 tablespoons olive oil, dried thyme, salt, and pepper. Spread evenly on prepared baking sheet.
03 - Place baking sheet in oven and roast vegetables for 10 minutes.
04 - While vegetables roast, combine parsley, dill, chives, lemon zest, garlic, breadcrumbs, and Parmesan in a small bowl.
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 15 minutes until cod is opaque and flakes easily with a fork, and vegetables are tender with slight caramelization.
09 - Transfer herb-crusted cod and roasted vegetables to serving plates. Garnish with lemon wedges.

# Expert Advice:

01 -
  • The herb crust stays crispy while the fish underneath turns impossibly tender and stays moist no matter what.
  • Everything cooks on one sheet, which means minimal cleanup and maximum time for actually sitting down to eat.
  • It tastes elegant enough to impress someone but easy enough that you won't stress about it beforehand.
02 -
  • The fish is done when it's opaque all the way through and flakes easily; overcooking by even a couple minutes turns it from tender to dry, so keep an eye on it toward the end.
  • Don't skip patting the cod dry, because that's the difference between a crust that sticks and one that slides off into sadness.
03 -
  • Invest in decent fresh herbs from the grocery store's produce section rather than those plastic packages, because the flavor difference is worth the couple extra dollars.
  • Line your baking sheet with parchment paper even if you think you don't need to, because it makes cleanup instant and nothing sticks to your fish.
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