Herb-Crusted Baked Cod (Printable)

Tender cod topped with fresh herbs, baked and served with a medley of roasted vegetables.

# 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

# Directions:

01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine 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 the oven for 10 minutes.
04 - In a small bowl, combine parsley, dill, chives, lemon zest, garlic, breadcrumbs, and Parmesan if using.
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.
07 - Remove baking sheet from oven. Push vegetables to one side and place cod fillets on the other side. Return to oven and bake for 15 minutes until cod is opaque and flakes easily with a fork, and vegetables are tender and slightly caramelized.
08 - Serve herb-crusted cod hot with roasted vegetables and lemon wedges on the side.

# Expert Tips:

01 -
  • The herb crust gives you that satisfying crunch while keeping the fish impossibly moist inside.
  • Everything bakes on one sheet, which means minimal cleanup and maximum flavor since the vegetables caramelize while the fish cooks.
  • It feels fancy enough for guests but easy enough that you won't spend your whole evening in the kitchen.
02 -
  • Don't skip drying the fish—moisture is the enemy of a crispy crust, and it's the one step that actually matters.
  • If your crust starts browning too fast, you can loosely tent the baking sheet with foil for the last few minutes while the fish finishes cooking.
03 -
  • If you're nervous about flaking fish, insert a fork into the thickest part of a fillet at an angle and gently twist—if it separates into flakes, it's done.
  • Make the herb crust mixture up to 2 hours ahead and keep it in the fridge so you can just press it onto the fish when you're ready to bake.
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