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Summer Roasted Cod with Caramelized Zucchini & Tomatoes

Summer Roasted Cod with Zucchini & Tomatoes and a Fresh Garlicky Breadcrumb Topping

All Roasted on a Single Sheet Pan – Incredible Caramelized Vegetables Surround Fresh Garlicky Breadcrumb Roasted Cod. 
A healthy and delicious dinner when vegetables are at their peek of flavor. 

Summer Roasted Cod with Caramelized Zucchini & Tomatoes
Summer Roasted Cod with Caramelized Zucchini & Tomatoes
Summer Roasted Cod with Caramelized Zucchini & Tomatoes
Local summer squash, zucchini & tomatoes surround easy, perfectly cooked cod with a flavorful breadcrumb topping
I’m loving the flavors that accompany this perfectly roasted Cod! The freshest summer veggies – summer squash, zucchini & heirloom tomatoes (my favorite!) are roasted until golden around the edges – caramelized with all their sweetness that enhances their flavor.

Cod, which is a firm white fish has a neutral flavor – coated with fresh herbal & garlicky bread crumbs – adds tons of flavor and a little crunch!

Summer Roasted Cod with Caramelized Zucchini & Tomatoes
I’ve added room temperature Pasta – and coated it with some Vinaigrette.
Vegetables for the Roasted Cod with Zucchini & Heirloom Tomatoes
Vegetables for the Roasted Cod with Zucchini & Heirloom Tomatoes

Farmers’ Markets are where you can find “just picked” veggies for the best flavor. Summer Garlic has now been harvested – above, the hardneck variety (not usually sold in supermarkets) prized for its creamy texture and assertive taste.

Vegetable Roasting for the sheet pan cod
Vegetable Roasting for the Sheet Pan Cod

Brush with EVOO and placed on the sheet pan, sprinkled with salt & pepper  – these will cook for 10 minutes.

Herbal Breadcrumbs to top the cod before roasting
Herbal Breadcrumbs to top the cod before roasting

Made in minutes – these flavored fresh breadcrumb raise the level of flavor to the cod.

Pat the Herbal Breadcrumbs onto the Cod
Pat the Herbal Breadcrumbs onto the Cod – press down lightly to adhere
Make room for the breadcrumb & herb topped cod and roast 12 minutes more
Make room for the breadcrumb & herb topped cod and roast 10- 12 minutes more

The Veggies have roasted for 10 minutes – then make room for the cod and roast an additional 10-12 minutes or until the fish had cooked through – is springy to the touch, and the breadcrumbs are golden.

Method: One Pan Cooking:
  • Cut Cod into 4 equal potions
  • Make the simple Garlicky-Herbal Bread Crumbs 
  • Roast the Veggies on the Sheet Pan (first roasting)
  • Top the Fish with Breadcrumbs – add then to the Sheet Pan with Thyme Springs
  • Roast until the Veggies are Caramelized, and the Fish is cooked through with a Golden Crust
  • Serve with any accumulated juices – can drizzle with a little Vinaigrette, a Squirt of Lemon Juice or Browned Butter

Enjoy this wonderful dish!
Karen

Summer Roasted Cod with Caramelized Zucchini & Tomatoes

Summer Roasted Cod with Zucchini & Tomatoes and a Fresh Garlicky Breadcrumb Topping

All Roasted on a Single Sheet Pan - Incredible Caramelized Vegetables Surround Fresh Garlicky Breadcrumb Roasted Cod. A healthy and delicious dinner when vegetables are at their peek of flavor.  
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4 servings
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Ingredients

  • 1 1/2 pounds fresh cod fillet cleaned and dried
  • 1/4 teaspoon smoked paprika
  • 2 teaspoons extra virgin olive oil
  • 4 sprigs fresh thyme

Fresh Breadcrumbs:

  • 1/2 cup fresh breadcrumbs ground from sourdough or your favorite white bread; crusts removed
  • 1/2 teaspoon fresh garlic peeled; finely grated or minced
  • 1 tablespoon fresh parsley minced
  • 1/2 teaspoon fresh thyme minced
  • 2 teaspoons extra virgin olive oil
  • 1/8 teaspoon sea salt
  • 2 pinches freshly cracked black pepper

Vegetables:

  • 2 medium zucchini & summer squash one of each
  • 6 small-medium heirloom tomatoes multi colors
  • 1 tablespoon extra virgin olive oil
  • few pinches sea salt & pepper

Instructions

  • Cut the cod into 4 equal pieces, place on a plate. Sprinkle with smoked paprika and top with olive oil, mix in.
    Place in the refrigerator. Preheat oven to 375 degrees.

Make the Fresh Breadcrumbs:

  • Add all breadcrumb ingredients together in a small bowl. Stir with a spoon until combined and just sticking together. Set aside.

Roast Vegetables:

  • Cut tomatoes into 1" wedges. Add them to a sheet pan- spread so they do not touch each other. 
    Cut zucchini and summer squash into 1/2" cincles. Space them between the tomatoes, leaving space in between. 
  • Brush all over with 1 tablespoon olive oil - season with salt & pepper.
    Roast for 10 minutes or until the vegetables are juicy and partially cooked. Remove from the oven.

Adding Cod to the Tray:

  • Raise the heat to 400 degrees.
    Portion the breadcrumb topping on each piece of cod. Press down to stick.
  • Move the vegetables to make room for the 4 pieces of cod. Place cod on the sheet pan. Scatter the thyme sprigs around and roast until the fish is cooked through with a golden top. (Cooking time will depend on the thickness of the fish.)
    The vegetables will cook further and caramelize.

Serve the Dish:

  • Serve the cod on individual plates surrounded with vegetables with any accumulated juices from the pan.
    Garnish the fish with a fresh thyme sprig. Add a drizzle of vinaigrette (as I did), a squirt of lemon juice or browned butter if you like.

Notes

This recipe can not be reproduced without the consent of its author, Karen Sheer.
COURSE: Main Course
CUISINE: American
KEYWORDS: Roasted cod, Roasted Cod with Caramelized Zucchini & Tomatoes, Summer roasted cod with vegetables
Nutrition Facts
Summer Roasted Cod with Zucchini & Tomatoes and a Fresh Garlicky Breadcrumb Topping
Amount per Serving
Calories
307
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
6
g
Cholesterol
 
73
mg
24
%
Sodium
 
308
mg
13
%
Potassium
 
1029
mg
29
%
Carbohydrates
 
18
g
6
%
Fiber
 
3
g
13
%
Sugar
 
4
g
4
%
Protein
 
35
g
70
%
Vitamin A
 
485
IU
10
%
Vitamin C
 
22
mg
27
%
Calcium
 
89
mg
9
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Summer Roasted Cod with Caramelized Zucchini & Tomatoes

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