Lemon Herb Crusted Cod with Roasted Rosemary Potatoes and Carrots

Name: Lemon Herb Crusted Cod with Roasted Rosemary Potatoes and Carrots
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 4 (150-180g each) Cod fillets, skinless; 1 tbsp Olive oil (for fish); 1 cup Panko breadcrumbs; 1/4 cup Fresh parsley, chopped; 1 tbsp Lemon zest; 2 tbsp Melted unsalted butter; 1 tbsp Lemon juice; Salt and freshly ground black pepper To taste; 700g Baby potatoes, halved or quartered; 450g Carrots, peeled and cut into 1-inch pieces; 2 tbsp Olive oil (for vegetables); 1 tbsp Fresh rosemary, chopped; Optional: Lemon wedges For serving

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Embrace the lighter side of March dining with this elegant yet simple Lemon Herb Crusted Cod. Delicate cod fillets are topped with a bright, aromatic blend of breadcrumbs, fresh herbs, and lemon zest, then baked until golden. Paired with hearty, flavorful roasted potatoes and carrots infused with rosemary, this meal is a balanced and delicious option that's both comforting and fresh.

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Lemon Herb Crusted Cod with Roasted Rosemary Potatoes and Carrots

Prep Time20 min

Cook Time35 min

Servings4 servings

DifficultyEasy

Equipment

Large baking sheetsSmall mixing bowlWhisk

Instructions

1
Preheat oven to 200°C (400°F). On a large baking sheet, toss the halved baby potatoes and carrots with 2 tablespoons of olive oil, chopped fresh rosemary, salt, and pepper. Spread in a single layer and roast for 20 minutes.
2
While vegetables are roasting, prepare the cod and crust. Pat the cod fillets dry with paper towels. Lightly brush a separate baking sheet or oven-safe dish with 1 tablespoon of olive oil. Place the cod fillets on the prepared sheet. Season lightly with salt and pepper.
3
In a small bowl, combine Panko breadcrumbs, chopped parsley, lemon zest, melted butter, and lemon juice. Mix until the breadcrumbs are evenly moistened. Press an even layer of the breadcrumb mixture onto the top of each cod fillet.
4
After the vegetables have roasted for 20 minutes, carefully remove the baking sheet from the oven. Gently flip the vegetables. Place the baking sheet with the crusted cod into the oven alongside the vegetables.
5
Continue to bake both the cod and vegetables for another 12-15 minutes, or until the cod is opaque and flakes easily with a fork, and the breadcrumb crust is golden brown and crispy. The vegetables should be tender and lightly caramelized.
6
Remove from oven and serve immediately. Garnish with additional fresh parsley or lemon wedges if desired.

Nutrition

Calories480 kcal

Protein40g

Fat20g

Carbohydrates

Frequently Asked Questions

Can I use a different type of fish?

Yes, other firm white fish like haddock, halibut, or tilapia would work well with this recipe. Adjust cooking time slightly based on the thickness of the fillets.

How do I ensure the breadcrumb crust is crispy?

Using Panko breadcrumbs is key for crispiness. Also, ensure your oven is fully preheated, and don't overcrowd the baking sheet, allowing for good air circulation.

Can I prepare the vegetables ahead of time?

You can chop the potatoes and carrots ahead of time and store them in an airtight container in the refrigerator. Toss them with oil and herbs just before roasting. The fish crust is best prepared and baked fresh.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.