Cod Herb Crust Green Vegetables (Print Version)

Cod fillets in a crisp herb crust paired with glazed green beans and broccoli for a delectable spring meal.

# What You’ll Need:

→ Fish

01 - 4 cod fillets (approximately 150 g each)

→ Herbs and Seasonings

02 - 100 g breadcrumbs
03 - 2 tablespoons freshly chopped parsley
04 - 2 tablespoons freshly chopped coriander
05 - 1 tablespoon fresh thyme leaves
06 - 1 garlic clove, finely minced
07 - 2 tablespoons olive oil
08 - Salt and pepper, to taste

→ Vegetables

09 - 200 g green beans, trimmed
10 - 200 g broccoli, cut into small florets
11 - 1 tablespoon butter
12 - 1 teaspoon sugar
13 - Salt, to taste

# How to Make It:

01 - Preheat the oven to 200°C. In a bowl, combine breadcrumbs, parsley, coriander, thyme, minced garlic, olive oil, salt, and pepper. Mix thoroughly until evenly blended.
02 - Arrange cod fillets on a baking sheet lined with parchment paper. Evenly top each fillet with the herb breadcrumb mixture, pressing gently to ensure adhesion.
03 - Bake in the oven for 15–20 minutes, until the crust is golden and the fish is cooked through.
04 - Bring a saucepan of water to a boil. Blanch green beans and broccoli for 3–4 minutes, then drain and immediately transfer to a bowl of ice water to stop the cooking process.
05 - In a skillet over medium heat, melt butter. Add the drained vegetables, sugar, and salt. Sauté for 2–3 minutes, tossing to coat until the vegetables are glossy and lightly glazed.

# Additional Tips::

01 -
  • Easy enough for weeknights yet elegant for guests
  • Packed with fresh flavors from herbs and greens
  • Balanced meal with protein and fiber rich vegetables
  • Beautiful presentation on any plate
02 -
  • This meal is loaded with protein and fiber from fish and veggies
  • The herbed crust keeps the cod juicy as it bakes
  • You can make the crust ahead for faster prep
  • Green vegetables can be swapped seasonally
03 -
  • Let the crust mixture sit for five minutes before topping the fish so the flavors meld together
  • Do not skip the ice bath for the veggies it preserves their color and crunch
  • Use parchment on your baking sheet for easier cleanup and to protect the delicate crust

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