Herb Crusted Baked Cod (Printable)

Tender cod with fresh herb crust served alongside colorful roasted vegetables for a satisfying Mediterranean 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 the 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 the vegetables in the oven for 10 minutes.
04 - In a small bowl, combine parsley, dill, chives, lemon zest, garlic, breadcrumbs, and Parmesan cheese if using.
05 - Pat the 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 the baking sheet from the oven after vegetables have roasted for 10 minutes. Push the vegetables to one side and place the cod fillets on the other side.
08 - Return the baking sheet to the oven and bake for an additional 15 minutes, or until the cod is opaque and flakes easily with a fork, and the vegetables are tender and slightly caramelized.
09 - Serve the herb-crusted cod hot with roasted vegetables and lemon wedges on the side.

# Tips from the Pros:

01 -
  • The herb crust keeps everything moist while the fish stays tender and doesn't dry out, which honestly changed my relationship with baking cod.
  • One pan means one thing to wash, and watching the vegetables caramelize while the fish cooks is oddly satisfying.
02 -
  • Don't skip patting the cod dry, because I learned the hard way that moisture on the fish makes your beautiful herb crust slide right off into the pan.
  • The vegetables need that 10-minute head start, otherwise they finish raw while your fish is perfect, which defeats the whole purpose of cooking them together.
03 -
  • If Parmesan isn't in your kitchen, add an extra tablespoon of breadcrumbs instead so your crust still has texture and doesn't go soggy.
  • Zest your lemon before you cut it and squeeze it for the wedges, because half a lemon is way harder to zest than a whole one.
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