Save Pin There's something magical about the combination of fresh herbs and delicate fish. This Herb-Crusted Baked Cod transforms simple cod fillets into an elegant Mediterranean meal that's surprisingly easy to prepare. The vibrant herb crust not only adds beautiful color but infuses the mild fish with aromatic flavors. Paired with sweet roasted vegetables that caramelize in the oven, this dish brings brightness to your table any night of the week.
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This Mediterranean-inspired dish celebrates simplicity while delivering remarkable flavor. The secret lies in the fresh herb mixture that creates a vibrant green crust as it bakes, sealing in moisture and adding aromatic depth to the mild cod. Meanwhile, the vegetables develop sweet, caramelized edges that provide a perfect counterpoint to the tender fish.
- For the Fish: 4 cod fillets (about 150g each), skinless and boneless; 1 tablespoon olive oil; salt and freshly ground black pepper, to taste
- For the Herb Crust: 1/2 cup fresh parsley leaves, finely chopped; 2 tablespoons fresh dill, finely chopped; 2 tablespoons fresh chives, finely chopped; 2 teaspoons lemon zest (from 1 lemon); 2 garlic cloves, minced; 3 tablespoons gluten-free breadcrumbs; 2 tablespoons grated Parmesan cheese (optional)
- For the Roasted Vegetables: 2 medium carrots, peeled and sliced; 1 red bell pepper, seeded and chopped; 1 zucchini, sliced; 1 red onion, peeled and cut into wedges; 2 tablespoons olive oil; 1 teaspoon dried thyme; salt and freshly ground black pepper, to taste
- To Serve: Lemon wedges
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- Prepare the oven and vegetables
- Preheat the oven to 400°F (200°C). 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.
- Start roasting vegetables
- Roast the vegetables in the oven for 10 minutes.
- Make the herb crust
- Meanwhile, prepare the herb crust: In a small bowl, combine parsley, dill, chives, lemon zest, garlic, breadcrumbs, and Parmesan (if using).
- Prepare the cod
- Pat the cod fillets dry with paper towels. Brush both sides with 1 tablespoon olive oil and season with salt and pepper.
- Apply the herb mixture
- Press the herb mixture evenly onto the top of each cod fillet.
- Add fish to the baking sheet
- After the vegetables have roasted for 10 minutes, remove the baking sheet from the oven. Push the vegetables to one side and place the cod fillets on the other side.
- Complete baking
- 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.
- Serve
- Serve the herb-crusted cod hot with roasted vegetables and lemon wedges on the side.
For perfectly cooked cod, look for fillets that are of even thickness. If your fillets vary in size, place the larger ones closer to the edge of the baking sheet where it's slightly hotter. The herb crust helps protect the delicate fish from drying out, but be careful not to overcook - cod is done when it turns opaque and flakes easily with gentle pressure. For the vegetables, cut them into similar-sized pieces to ensure even roasting.
This recipe is wonderfully versatile. Swap cod for another firm white fish like haddock or halibut if desired. For a dairy-free version, simply omit the Parmesan cheese in the herb crust - it will still be flavorful and delicious. The vegetable medley can be customized based on seasonal availability; try adding cherry tomatoes during summer or roasted root vegetables in winter. For extra Mediterranean flair, include a handful of pitted olives in the vegetable mix during the last few minutes of roasting.
Serve this herb-crusted cod as a complete meal with the roasted vegetables arranged alongside the fish. A squeeze of fresh lemon brightens the flavors beautifully. For a more substantial dinner, add a side of steamed quinoa or brown rice to soak up the delicious juices. This dish pairs wonderfully with a crisp Sauvignon Blanc or Pinot Grigio, or a light-bodied white wine that complements the herbs without overpowering the delicate fish.
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This herb-crusted cod is more than just a healthy dinner option—it's a celebration of fresh, clean flavors that come together with minimal effort. The contrast between the herb-flecked fish and the sweet, caramelized vegetables creates a meal that feels both nourishing and special. With just one baking sheet needed for cooking, it's as practical as it is delicious, proving that impressive meals don't require hours in the kitchen or complicated techniques.
Recipe FAQs
- → What types of fish can I use instead of cod?
Firm white fish like haddock or halibut work well as substitutes, offering a similar texture and mild flavor.
- → How do I make this dish dairy-free?
Simply omit the Parmesan cheese from the herb crust to keep it dairy-free without compromising flavor.
- → Can I add other vegetables to the roasted mix?
Yes, cherry tomatoes or asparagus can be included for extra color and flavor, roasting alongside the carrots and peppers.
- → What is the best way to ensure the herb crust sticks to the fish?
Pat the fillets dry and brush them with olive oil before pressing the herb mixture firmly onto the surface to create a good crust.
- → How can I tell when the fish is fully cooked?
The cod should be opaque and flake easily with a fork when done, usually after about 15 minutes of baking.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc or Pinot Grigio complements the fresh herbs and roasted vegetables perfectly.
