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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.  
Prep Time: 15 minutes
Cook Time: 20 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.