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.
Servings: 4 servings
Cost: $26
Equipment
- 1 rimmed sheet pan
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.
Nutrition
Calories: 307kcal | Carbohydrates: 18g | Protein: 35g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 308mg | Potassium: 1029mg | Fiber: 3g | Sugar: 4g | Vitamin A: 485IU | Vitamin C: 22mg | Calcium: 89mg | Iron: 2mg