Gremolata-Crusted Cod

Gremolata-Crusted Cod

with Roasted Mediterranean Veggies

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This week, we are making a ‘gremolata’ but it’s not as complicated as it might sound. An easy-to-create mixture of fresh parsley, garlic and lemon zest, gremolata is really popular in Italian cooking and this evening we’ve added some breadcrumbs to give it a bit of crunch. Buonissimo!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

570 g



14 g


2 unit

Red Bell Pepper

2 unit


680 g

Yukon Potato

10 g


½ cup

Panko Breadcrumbs


1 unit


100 g

Greek Yogurt


1 tbsp

Orange Marmalade

Not included in your delivery



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1423 kJ
Calories340 kcal
Fat3 g
Saturated Fat0 g
Carbohydrate50 g
Sugar9 g
Dietary Fiber7 g
Protein32 g
Cholesterol61 mg
Sodium245 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 425°F. (To roast the veggies and bake the fish.) Start prepping when the oven comes up to temperature!


Prep and roast the peppers and potatoes: Wash and dry all produce. Core, then cut the red pepper and potatoes into 1/2-inch cubes. Toss the peppers and potatoes on a baking sheet with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until veggies are golden-brown, 25-28 min.


Meanwhile, mince or grate the garlic. Finely chop the parsley. Cut the zucchini into 1/2-inch cubes. Zest, then juice the lemon. Pat the fish fillets dry with paper towel.


Make the gremolata: In a medium bowl, combine the panko, garlic, lemon zest and half the parsley. Season with salt and pepper.


Roast the zucchini and bake the fish: Add the zucchini to a parchment-lined baking sheet with a drizzle of oil. Arrange the fish fillets on the same baking sheet. Season everything with salt and pepper. Divide the gremolata over the fillets, and press down gently so it sticks (the topping will still be quite loose!) Bake in the centre of the oven until the fish easily flakes with a fork and zucchini is tender, 6-8 min


Make the dipping sauce: Meanwhile, in a small bowl, combine the marmalade, yogurt, half the lemon juice, remaining parsley, and 1 tbsp of water. Season with salt.


Finish and serve: Divide the veggies between plates. Top with the gremolata crusted fish, drizzled with remaining lemon juice. Serve the dipping sauce on the side. Enjoy!