Herb Crusted Baked Cod (Print)

Flaky cod with aromatic herb coating served with caramelized seasonal vegetables

# Components:

→ 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 or regular 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

→ Garnish

18 - Lemon wedges for serving

# Directions:

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 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 an additional 15 minutes or 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.

# Expert Advice:

01 -
  • The fish cooks gently while the herb crust stays crispy and bright, creating this perfect textural contrast that feels fancy without the fuss.
  • Everything roasts on one sheet, so cleanup is honestly just rinsing a pan and you're done.
  • It's naturally gluten-free and naturally light, but genuinely satisfying enough for anyone to feel fed.
02 -
  • Dry your fish fillets thoroughly before oiling—any moisture will create steam and make your herb crust soggy instead of crispy, and that's the whole point of this dish.
  • Don't skip the initial 10-minute vegetable roast; that timing means the vegetables finish cooking right when the fish is done, and everything eats beautifully together.
03 -
  • Buy your cod fillets from a fishmonger if you can instead of pre-packaged; they'll be fresher, they'll tell you how to handle them, and they'll often trim them better than what you find in the case.
  • If your breadcrumbs feel too coarse, pulse them briefly in a food processor or crush them between your palms before mixing into the herb crust—fine crumbs adhere better and toast more evenly.
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