Herb-Crusted Cod Traybake
Sheet-pan roasted cod with herb-breadcrumb crust and roasted vegetables. A one-pan dinner with firm white fish and caramelized seasonal vegetables baked together until golden.
Ingredients
Method
Preheat oven to 400°F. Arrange carrots, squash, and fennel on a sheet pan; drizzle with 2 tbsp olive oil and season with 0.5 tsp salt and 0.25 tsp pepper. Toss to coat.
In a small bowl, combine 0.75 cup breadcrumbs, 0.25 cup chopped parsley, 1 tbsp minced rosemary, 2 minced garlic cloves, lemon zest, 0.5 tsp salt, and 0.25 tsp black pepper. Drizzle in 3 tbsp olive oil and the juice of 1 lemon; mix until the mixture resembles damp sand.
Spread vegetables in a single layer on the sheet pan; roast for 12 minutes until they begin to soften.
Remove the sheet pan from the oven. Place cod fillets among the vegetables, skin-side up. Divide the herb-breadcrumb mixture among the fillets, pressing gently onto each.
Return to the oven and bake for 12–15 minutes until the cod is opaque throughout (internal temperature 145°F) and the herb crust is golden brown.
Serve hot from the pan, with the roasted vegetables alongside.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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