Herb-Crusted Baked Cod with Roasted Vegetables

Herb-Crusted Baked Cod
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Cooking Method: ,
Cuisine: , ,
Courses: ,
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. 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. 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. 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. 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. 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. 6
    Plate and ServeBaked Lemon Herb Cod Recipe
    • 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.
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Read it online: https://tinakitchen.com/recipe/herb-crusted-baked-cod/

We hope you enjoy making this recipe.

Happy cooking!