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Crispy Baked Lemon Herb Cod Recipe with Easy Roasted Vegetables

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A quick and easy recipe featuring cod fillets coated with a lemon-herb panko crust and roasted alongside colorful vegetables for a light, flavorful meal.

Ingredients

  • Cod fillets, about 6 ounces (170g) each, fresh or thawed
  • Panko breadcrumbs, 3/4 cup (75g) Japanese-style
  • Fresh parsley, roughly chopped, 2 tablespoons
  • Fresh thyme leaves, 1 tablespoon (optional)
  • Lemon zest from 1 lemon
  • Garlic, 1 clove minced
  • Olive oil, 2 tablespoons (for crust)
  • Salt and freshly ground black pepper to taste
  • Carrots, 2 medium, peeled and cut into sticks
  • Red bell pepper, 1, seeded and sliced
  • Yellow bell pepper, 1, seeded and sliced
  • Zucchini, 1 medium, sliced
  • Red onion, 1 small, cut into wedges
  • Olive oil, 2 tablespoons (for vegetables)
  • Salt and pepper to taste
  • Dried oregano or Italian seasoning, 1 teaspoon (optional)
  • Lemon wedges for serving
  • Fresh parsley for garnish

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a medium bowl, combine panko breadcrumbs, chopped fresh parsley, fresh thyme leaves (if using), lemon zest, minced garlic, salt, and pepper.
  3. Add 2 tablespoons olive oil to the breadcrumb mixture and stir until crumbs are lightly coated.
  4. Pat the cod fillets dry with paper towels to remove excess moisture.
  5. Season the cod fillets lightly with salt and pepper on both sides.
  6. Press the breadcrumb mixture onto the top of each cod fillet, gently pressing to adhere.
  7. Arrange the cod fillets on one side of a baking sheet lined with parchment paper or a silicone mat.
  8. In a large bowl, toss carrot sticks, bell pepper slices, zucchini, and red onion wedges with 2 tablespoons olive oil, dried oregano (if using), salt, and pepper.
  9. Spread the vegetables evenly on the other side of the baking sheet, avoiding overcrowding.
  10. Place the baking sheet in the oven and roast for 15-18 minutes until the fish is opaque and flakes easily and vegetables are tender with caramelized edges.
  11. Optional: For extra crispness, broil for the last 2 minutes, watching closely to avoid burning the crust.
  12. Remove from oven and garnish the cod with fresh parsley and lemon wedges.
  13. Serve immediately.

Notes

Pat the cod dry thoroughly to ensure a crispy crust. Use Japanese-style panko for extra crispiness. Avoid overcrowding vegetables to prevent steaming. Watch the broiler carefully if used to avoid burning. Adjust roasting time if fillets are thinner or thicker than 1 inch. For gluten-free option, substitute panko with almond flour or gluten-free breadcrumbs.

Nutrition

Keywords: baked cod, lemon herb cod, crispy fish, roasted vegetables, easy dinner, healthy seafood, panko crust, quick recipe

Find it online: https://sofiaspice.com/crispy-baked-lemon-herb-cod-recipe-with-easy-roasted-vegetables/