Herb-Crusted Baked Cod (Print Version)

Tender cod baked with a fresh herb crust served alongside vibrant roasted vegetables for a light meal.

# What You'll Need:

→ 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
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

# How to Make It:

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 preheated oven for 10 minutes.
04 - In a small bowl, combine parsley, dill, chives, lemon zest, garlic, breadcrumbs, and Parmesan cheese if using. Mix until well combined.
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, ensuring even coverage.
07 - Remove baking sheet from oven after 10 minutes. Push roasted vegetables to one side and place herb-crusted 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 with slight caramelization.
09 - Transfer herb-crusted cod and roasted vegetables to serving plates. Serve hot with lemon wedges on the side.

# Additional Tips::

01 -
  • The herb crust keeps the cod impossibly tender while adding a flavor punch that tastes way more complicated than it actually is.
  • Everything bakes on one sheet, which means minimal cleanup and maximum time to actually enjoy your meal.
  • It's naturally gluten-free and low-carb, so you never feel like you're missing out on something indulgent.
02 -
  • Wet fish will never develop a proper crust, so don't skip the paper towel step even though it feels unnecessary.
  • The vegetables need those first 10 minutes alone, or your beautiful herb crust will dry out before the zucchini is even tender.
03 -
  • Make your herb mixture the night before and store it in the fridge; it's one less thing to think about when you're actually cooking.
  • If your oven runs hot, start checking the fish at the 12-minute mark so you don't accidentally overcook it and dry it out.
Go Back