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This flavorful cod dish brings together tender fish with a crisp herbed crust and a medley of glazed green vegetables. It is one of those French-inspired meals that feels both light and satisfying perfect for a weekday dinner or a celebratory table.
The first time I made this I was amazed at how quickly the crust came together and how much my family loved the bright vegetable sides. It became one of our favorites for when we want something special but not fussy.
Ingredients
- Fresh cod fillets: Choose filets that are firm and smell like the sea for the best flavor
- Breadcrumbs: These create the signature crust use fresh or panko for an extra crunch
- Fresh parsley: Brings brightness and a mild herbal note always choose vibrant green bunches
- Cilantro: Offers a zesty twist look for bunches with crisp leaves and stems
- Fresh thyme: Delivers subtle earthiness remove the woody stems for best texture
- Garlic: Adds aromatic punch mince finely for even distribution
- Olive oil: Helps bind the crust mixture choose a fruity extra virgin variety
- Salt and pepper: Heighten all the natural flavors use sea salt and freshly cracked pepper if possible
- Green beans: Snappy texture and color pick beans with unblemished skins and flexible stems
- Broccoli: Tiny florets soak up the buttery glaze choose heads with tight green buds
- Butter: Melts into the glaze for the vegetables European style is especially creamy
- Sugar: Adds a delicate gloss and brings out the sweetness in the greens
Step-by-Step Instructions
- Make the Herbed Crust:
- Combine breadcrumbs parsley cilantro thyme minced garlic olive oil salt and pepper in a bowl. Mix thoroughly until evenly moistened and fragrant. Rub some mixture between your fingers to test for correct clumping.
- Prepare the Fish:
- Arrange cod fillets skin side down on a parchment lined baking sheet. Press the herbed crumb mixture gently on top of each fillet so it adheres in a generous layer. Pat down lightly for even coverage.
- Bake the Cod:
- Slide the sheet into a preheated oven at 200 degrees Celsius about 390 Fahrenheit. Bake for 15 to 20 minutes until the crust is golden and the fish flakes easily with a fork. Check the thickest part for doneness.
- Blanch the Vegetables:
- Bring a pot of salted water to a boil. Drop in green beans and broccoli florets and cook for 3 to 4 minutes until just bright and tender. Immediately transfer to a bowl of ice water to stop cooking and lock in the color.
- Glaze the Green Vegetables:
- In a large skillet melt butter over medium heat. Add the drained vegetables sugar and a pinch of salt. Toss frequently for 2 to 3 minutes until the veggies are glossy and the butter has coated every piece.
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Honestly I never get tired of watching butter turn those beans and broccoli so shiny and tempting. My youngest child calls them shiny magic trees and always goes for seconds.
Storage Tips
Keep leftovers in an airtight container for up to two days in the refrigerator. Reheat the fish gently in the oven so the crust stays crisp. The glazed vegetables are best served fresh but they will keep their texture if quickly reheated in a skillet.
Ingredient Substitutions
Try haddock or another mild white fish if cod is unavailable. Panko breadcrumbs give extra crunch but regular breadcrumbs work fine. If you do not have cilantro feel free to increase the parsley or add a touch of basil for a different herbal note.
Serving Suggestions
Pair this dish with a side of baby potatoes or a soft polenta for extra heartiness. A crisp white wine such as Sauvignon Blanc is a classic French choice. Garnish with additional herbs and a lemon wedge if you like a citrusy lift.
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A Bit of Context
Herb crusted fish is a beloved bistro style preparation across France—it elevates a simple fillet with texture and fragrance. The glazed vegetable technique gives a nod to French “légumes glacés” which are often found on elegant restaurant plates.
Recipe FAQs
- → How do you achieve a crispy herb crust on the cod?
Ensure breadcrumbs are mixed thoroughly with fresh herbs, garlic, and olive oil, then press the mixture gently onto the fish before baking at a high temperature for a crisp result.
- → Can I substitute another fish for cod?
Yes, other firm white fish like haddock or pollock work well with the herb crust and baking method outlined here.
- → What makes vegetables 'glazed' in this context?
After blanching, vegetables are tossed in butter and a pinch of sugar over medium heat, creating a shiny, lightly sweet coating.
- → How should I serve this dish for best results?
Serve the crusted cod hot, directly out of the oven, with the warm glazed vegetables on the side and a wedge of lemon if desired.
- → Which wine pairs well with cod in herb crust?
A light, crisp white wine such as Sauvignon Blanc enhances the freshness of the herbs and the delicate flavor of the fish.