Tender cod fillets coated with herbs, baked with flavorful roasted vegetables for a light, satisfying meal.
# What You Need:
→ Fish
01 - 4 cod fillets, skinless and boneless, about 5.3 oz each
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
# How to Make:
01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper. 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.
02 - Roast the vegetables in the oven for 10 minutes.
03 - Meanwhile, in a small bowl, combine parsley, dill, chives, lemon zest, garlic, breadcrumbs, and Parmesan cheese if using. Mix until well combined.
04 - Pat the 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 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 of the sheet.
06 - 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.
07 - Transfer the herb-crusted cod and roasted vegetables to serving plates. Serve hot with lemon wedges on the side.
