Baked Cod with Herb Crust and Roasted Vegetables

Tender cod fillets topped with a crispy herb crust, baked alongside a medley of seasonal roasted vegetables. A light and flavorful dish that's both nutritious and satisfying.

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Prep Time 20

Cook Time 23

Servings 4

Ingredients

1 lb cod fillets
1 cup breadcrumbs
1/2 cup fresh parsley finely chopped
2 tbsp fresh thyme finely chopped
2 tbsp lemon zest
4 tbsp olive oil divided
2 bell peppers sliced
2 zucchini sliced
2 cups cherry tomatoes
2 tsp garlic powder
2 tsp salt
1 tsp black pepper

Instructions

Preheat the oven to 400°F (200°C).
In a shallow bowl, combine the breadcrumbs, parsley, thyme, lemon zest, 1 tbsp of olive oil, and a pinch of salt and pepper. Mix well.
Pat the cod fillets dry with a paper towel and coat them evenly with the breadcrumb mixture, pressing gently to help it adhere.
Place the cod fillets on a parchment-lined baking sheet.
In a large bowl, toss the sliced bell pepper, zucchini, cherry tomatoes, garlic powder, remaining olive oil, salt, and black pepper until well coated.
Arrange the vegetables in a single layer on the same baking sheet as the cod fillets.
Bake for 20-25 minutes, or until the cod is opaque and flakes easily with a fork, and the vegetables are tender and lightly caramelized.
Serve the baked cod fillets with the roasted vegetables on the side.