Lemon-Herb Crusted Cod

 

Lemon-Herbed Crusted Cod

(4 servings)

Ingredients:

4 (5-6 oz.) Cod Fillets

¼ cup Unsalted Butter, melted

1 cup Plain Bread Crumbs

1 tbsp. Italian Parsley, finely chopped

2 tsp. Fresh Lemon Zest

1 tsp. Fresh Thyme, finely chopped

1 tsp. Fresh Chives, chopped

1 clove Fresh Garlic, minced

1 cup Zucchini, sliced into coins

1 cup Yellow Squash, sliced into coins

1 cup Cremini Mushrooms, sliced

1 tbsp. Olive Oil

½ tsp. Kosher Salt

½ tsp. Black Pepper

1 cup Cherry or Grape Tomatoes

Directions:

Line a rimmed baking sheet with parchment paper and set aside.  Pat fish dry with paper towels.  In a small bowl, combine melted butter, bread crumbs, parsley, lemon zest, thyme, 1 tsp. chives and garlic.  Place cod pieces on parchment paper and top each evenly with the bread crumb mixture pressing it to stick.  In a medium bowl, combine zucchini, yellow squash and mushrooms.  Toss with olive oil and season with salt and pepper.  Spread vegetable mixture in and around the cod fillets on the parchment paper.  Place pan in a pre-heated 375-degree oven for 20 minutes.  Remove pan and add tomatoes.  Place pan under a pre-heated broiler for 5 minutes or until fish is flakey and tomatoes are roasted.  Serve immediately garnishing with remaining chives.

Notes:              This recipe would work well with Haddock too.

Ideas for Future Efforts

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