Herb Crusted Baked Cod (Print Version)

Tender cod coated in fresh herbs and baked alongside vibrant roasted vegetables for a wholesome, flavorful meal.

# Ingredient List:

→ 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:

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 15 minutes 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.

# Helpful Hints:

01 -
  • The herb crust stays crispy while the fish underneath turns impossibly tender and moist, no dry, rubbery texture in sight.
  • Everything cooks on one sheet, so cleanup is minimal and your weeknight actually feels manageable.
  • It tastes fancy enough for guests but comes together faster than ordering takeout.
02 -
  • Don't skip drying the fish, I learned this the hard way when my first attempt came out soggy and pale instead of with a golden, crispy top.
  • The vegetables need that 10-minute head start or they'll still be crunchy when the delicate fish is done, timing is everything here.
03 -
  • Buy your fish the same day you plan to cook it, and if it has to sit in the fridge, keep it on ice and use it within 24 hours for the best taste and texture.
  • Don't be shy with the herbs in the crust, this is your chance to use them generously, the flavors mellow slightly during cooking so what seems bold raw will be perfectly balanced on your plate.
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