# What You'll Need:
→ Fish
01 - 4 cod fillets (about 5.3 oz each), skinless and boneless
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper to taste
→ Herb Crust
04 - 1/2 cup fresh parsley leaves, finely chopped
05 - 2 tablespoons fresh dill, finely chopped
06 - 2 tablespoons fresh chives, finely chopped
07 - 2 teaspoons lemon zest from 1 lemon
08 - 2 garlic cloves, minced
09 - 3 tablespoons gluten-free breadcrumbs
10 - 2 tablespoons grated Parmesan cheese optional
→ Roasted Vegetables
11 - 2 medium carrots, peeled and sliced
12 - 1 red bell pepper, seeded and chopped
13 - 1 zucchini, sliced
14 - 1 red onion, peeled and cut into wedges
15 - 2 tablespoons olive oil
16 - 1 teaspoon dried thyme
17 - Salt and freshly ground black pepper to taste
→ To Serve
18 - Lemon wedges
# How To Make It:
01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper. In a large bowl, toss carrots, bell pepper, zucchini, and red onion with 2 tablespoons olive oil, dried thyme, salt, and pepper. Spread evenly on the prepared baking sheet.
02 - Place the baking sheet in the oven and roast vegetables for 10 minutes.
03 - In a small bowl, combine parsley, dill, chives, lemon zest, garlic, breadcrumbs, and Parmesan if using. Mix until well combined.
04 - Pat cod fillets dry with paper towels. Brush both sides with 1 tablespoon olive oil and season with salt and pepper.
05 - Press the herb mixture evenly onto the top of each cod fillet, creating an even coating.
06 - Remove the baking sheet from the oven. Push vegetables to one side and place cod fillets on the other side of the sheet.
07 - Return the baking sheet to the oven and bake for an additional 15 minutes, or until cod is opaque and flakes easily with a fork, and vegetables are tender and slightly caramelized.
08 - Transfer herb-crusted cod and roasted vegetables to serving plates. Serve hot with lemon wedges on the side.
