Herb-Crusted Cod Fillets

Flaky cod fillets coated in a savory herb breadcrumb crust, roasted alongside tender mini potatoes and crisp asparagus spears, with a squeeze of fresh lemon.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 4
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $6.46/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• Low-Sugar
• High-Protein

Tags

• bake
• healthy
• quick
• roast

Ingredients

• 1.5 pound cod fillets (1-inch thick)
• 1.5 pound mini potatoes (halved or quartered)
• 1 bunch asparagus (woody ends trimmed)
• 0.5 cup panko breadcrumbs
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 teaspoon garlic powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 4 tablespoon olive oil
• 1 lemon (cut into wedges)

Instructions

1. Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
2. On the prepared baking sheet, toss the halved or quartered mini potatoes with 2 tablespoons of olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Roast for 10 minutes.
3. While the potatoes roast, combine the panko breadcrumbs, dried oregano, dried thyme, garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a shallow dish. Mix well.
4. Lightly brush the cod fillets with 1 tablespoon of olive oil, then press each fillet into the breadcrumb mixture, ensuring a good coating on top.
5. Remove the baking sheet from the oven. Add the trimmed asparagus spears to the sheet with the potatoes, tossing with the remaining 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Place the herb-crusted cod fillets among the vegetables.
6. Return the baking sheet to the oven and bake for another 10-15 minutes, or until the cod is flaky and cooked through, and the vegetables are tender. Serve immediately with fresh lemon wedges.

Notes

You can use any firm white fish like tilapia or snapper instead of cod.

Nutrition (per serving)

• Calories: 527
• Protein: 31 g
• Carbohydrates: 63 g
• Fat: 14 g
• Fiber: 6.5 g
• Sodium: 575 mg
• Saturated Fat: 2 g
• Sugar: 3 g
• Cholesterol: 70 mg