Herb Crusted Baked Cod with Roasted Vegetables (Printable Version)

Tender herb-crusted cod fillets baked alongside colorful roasted vegetables for a light Mediterranean-inspired 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 the herb mixture evenly onto the top of each cod fillet.
07 - Remove baking sheet from oven. Push vegetables to one side and place herb-crusted 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. Serve hot with lemon wedges on the side.

# Additional Tips::

01 -
  • The herb crust stays crispy while the cod stays impossibly tender underneath, creating this perfect textural contrast that shouldn't work but absolutely does.
  • Everything cooks on one sheet, which means less cleanup and more time to actually enjoy the meal with people you care about.
  • It feels fancy enough to serve to guests but honest enough that you'll make it on a random weeknight when you want something that tastes like you tried.
02 -
  • The biggest mistake I made the first time was not patting the cod dry enough, and the herb crust got soggy instead of staying crispy, so really commit to the paper towel step.
  • Don't skip the initial vegetable roast, those 10 minutes alone make a huge difference in getting them properly caramelized and tender by the time everything is done.
03 -
  • Get your herbs as fresh as possible and chop them just before using, they lose brightness sitting around in a bowl.
  • The thickness of your cod fillets matters more than you'd think, so pick pieces that are similar sizes so nothing overcooks while you're waiting on something else.
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