Herb-Crusted Baked Cod Vegetables (Printable)

Tender herb-crusted cod baked with colorful roasted vegetables for a satisfying Mediterranean meal ready in under an hour.

# 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. In a large bowl, toss carrots, red bell pepper, zucchini, and red onion with 2 tablespoons olive oil, dried thyme, salt, and pepper. Spread vegetables evenly on the prepared baking sheet.
02 - Place the baking sheet in the oven and roast vegetables for 10 minutes.
03 - While vegetables roast, combine parsley, dill, chives, lemon zest, minced garlic, breadcrumbs, and Parmesan cheese in a small bowl. Mix until well combined.
04 - Pat cod fillets dry with paper towels. Brush both sides with 1 tablespoon olive oil and season with salt and pepper. Press the herb mixture evenly onto the top of each cod fillet.
05 - Remove baking sheet from oven. Push roasted vegetables to one side of the sheet and carefully place herb-crusted cod fillets on the other side. Return to oven and bake for 15 minutes until cod is opaque and flakes easily with a fork, and vegetables are tender and lightly caramelized.
06 - Transfer herb-crusted cod and roasted vegetables to serving plates. Serve hot with lemon wedges on the side.

# Expert Advice:

01 -
  • The herb crust keeps the fish impossibly moist while adding a bright, crispy layer that feels restaurant-quality.
  • Everything cooks on one sheet, which means minimal cleanup and actual free time on a weeknight.
  • It's naturally gluten-free and works beautifully for anyone watching their carbs without tasting like you're dieting.
02 -
  • Dry your fish thoroughly before seasoning or crusting; any moisture on the surface will steam instead of allowing that herb mixture to crisp up beautifully.
  • Don't skip the 10-minute head start for vegetables; this staggered timing is what keeps everything perfectly cooked rather than having the fish overdone or vegetables still crunchy.
03 -
  • Make your herb crust mixture up to a day ahead and keep it in the fridge; it actually develops better flavor as it sits, and you'll save time on busy nights.
  • If you don't have fresh herbs, this isn't the time to substitute with dried; swap the cod for a firmer fish that can stand up to bigger flavors, or pick a completely different recipe.
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