Herb-Crusted Baked Cod with Roasted Vegetables

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Cooking Method: Baking, Roasting

Cuisine: American, French, Italian

Courses: Dinner, Lunch

Difficulty: Beginner

Servings: 4

Calories: 420

Description

This Greek-style herb crusted baked cod recipe is a foolproof, restaurant-quality, high-protein dish that’s as nutritious as it is delicious, perfect for a weeknight meal.

Ingredients

For the Cod

4 cod fillets (about 6 ounces each; feel free to use cod substitutes like haddock or pollock if desired)
1 cup of panko breadcrumbs (or use a mix of panko and finely crushed crackers for extra crunch)
1/2 cup of finely chopped fresh parsley
1/4 cup of finely chopped fresh basil
1 tablespoon of chopped fresh thyme
1 teaspoon of dried oregano
1 zest of lemon
3 tablespoons of olive oil (divided: one for drizzling and two for mixing with herbs)
2 tablespoons of melted butter (for that delicious, rich flavor)
2 cloves of garlic, minced
Salt and freshly ground black pepper (to taste)

For the Roasted Vegetables

1 large red bell pepper, cut into bite-sized pieces
1 large yellow bell pepper, cut into similar pieces
3 large carrots, peeled and cut into rounds or diagonal slices
1 cup of cherry tomatoes, halved
4 large white potatoes, cut into small cubes or bite-sized chunks.
1 large red onion, cut into wedges
2 tablespoons of olive oil
1 teaspoon of dried basil
Salt and freshly ground black pepper (to taste)

For the Creamy Garlic Aioli

1/2 cup of mayonnaise (you can opt for Greek yogurt as a healthier twist)
2 cloves of garlic, finely minced or grated
1 tablespoon of lemon juice (freshly squeezed)
1/2 teaspoon of Dijon mustard
Salt and freshly ground black pepper (to taste)

Cooking Instructions

1
Preheat and Prep
- Preheat your oven to 400°F (200°C). This ensures that both the cod and vegetables will roast evenly.
- Line one baking sheet with parchment paper or a silicone mat for the cod, and set aside a second tray for the vegetables.
2
Prepare the Cod Crust
- In a medium bowl, mix the panko breadcrumbs, chopped parsley, basil, thyme, dried oregano, lemon zest, minced garlic, salt, pepper, olive oil (use 2 tablespoons), and melted butter.
- The mixture should hold together slightly when pressed.
- Pat the cod fillets dry with a paper towel.
- Drizzle the remaining olive oil over both sides of the fillets and sprinkle with a little extra salt and pepper.
- Place a generous amount of the herb and panko mixture on a clean working surface.
- Gently press each cod fillet onto the mixture, ensuring both sides are evenly coated.
- This step is key to achieving that coveted oven-baked crusted cod texture.
3
Prepare the Roasted Vegetables
- Chop the vegetables.
- In a large mixing bowl, toss the red and yellow bell peppers, carrots, potatoes, red onion, and cherry tomatoes.
- Drizzle with olive oil and sprinkle with dried basil, salt, and pepper until they’re evenly coated.
- Toss the vegetables thoroughly so they are evenly coated.
- Spread the seasoned vegetables out in a single layer on the prepared baking tray.
- Make sure they have enough space to roast evenly, which helps achieve a beautiful caramelization.
4
Bake the Cod and Vegetables
- Position the herb-crusted cod fillets on the lined baking sheet.
- Place both the cod and the vegetable trays into the preheated oven.
- Bake for about 15-18 minutes.
- The cod should be opaque and flaky with a golden, crisp crust, and the vegetables should be tender with browned edges.
- If you prefer a more pronounced crunch on your cod, finish under the broiler for an additional 2-3 minutes.
- Watch carefully to avoid burning.
5
Prepare the Creamy Garlic Aioli
- In a small bowl, whisk together the mayonnaise (or Greek yogurt), minced garlic, lemon juice, Dijon mustard, and a pinch of salt and pepper.
- Adjust the seasoning according to your taste.
- For a richer flavor, let the aioli sit in the refrigerator for about 10 minutes before serving.
- This allows the flavors to meld together.
6
Plate and Serve
- Gently transfer each baked cod fillet onto a serving plate.
- Spoon the roasted mix of bell peppers, red onion, cherry tomatoes, carrots, and white potatoes around or beneath the cod fillet.
- Drizzle the creamy garlic aioli over the cod and vegetables, or serve it on the side.
- Garnish with an extra sprinkle of freshly chopped parsley or an additional squeeze of lemon juice.
- Enjoy your delicious herb-crusted baked cod with roasted vegetables and creamy garlic aioli while still warm.

Nutrition Facts

Servings 4

Serving Size 1 plate of cod fillet and roasted vegetables

Amount Per Serving
Calories 420kcal

% Daily Value *
Total Fat 22g34%
Saturated Fat 6g30%
Cholesterol 95mg32%
Sodium 360mg15%
Potassium 760mg22%
Total Carbohydrate 24g8%
Dietary Fiber 4g16%
Sugars 6g
Protein 38g76%

Vitamin A 750 IU
Vitamin C 32 mg
Calcium 120 mg
Iron 1.8 mg
Vitamin D 180 IU
Vitamin K 25 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use the freshest seafood and vegetables available.
Ensure all vegetables are cut to uniform sizes for even roasting.
Monitor cod closely; a slight over-bake can dry it out.
Use fresh herbs when possible to enhance flavor.
Maintain oven temperature consistently for optimum roasting.
If the crust isn’t as crispy as desired, broil for an extra couple of minutes at the end.
Allow the garlic aioli to rest briefly for the flavors to meld.