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. 

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!

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.

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

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

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 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 minutes

Cook Time: 20 minutes minutes

Servings: 4 servings

Author: Karen Sheer a zest for life

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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.