Parmesan and Herb Crusted Cod
with Buttery Potatoes and Carrots
Flaky fish gets a crunchy twist with an Italian seasoning, panko, and Parmesan crust. Sweet carrots and hearty potatoes are tossed with butter and parsley to keep you satisfied (and away from the snack drawer later).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
570 g
Cod
(Contains: Fish)
680 g
Yukon Potato
14 g
Parsley
½ cup
Panko Breadcrumbs
(Contains: Wheat)
454 g
Baby Carrots
4 clove
Garlic
1 tsp
Italian Seasoning
½ cup
Parmesan Cheese, shredded
(Contains: Milk)
1 unit
Lemon
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
unit
Oil*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 450°F. (To bake the veggies and fish.) Start prepping when the oven comes to temperature.
Roast the veggies: Wash and dry all produce. Halve the potatoes (or quarter them if they are large). Toss the potatoes and carrots on a baking sheet with drizzle of oil and a pinch of salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown, 25-30 min.
Prep: Meanwhile, mince or grate the garlic. Chop the parsley. Zest the lemon and cut into wedges.
Prepare the fish: In a medium bowl, combine the Parmesan, Italian seasoning, lemon zest, panko, half the garlic and a drizzle of oil. Season with salt and pepper. Arrange the fish fillets on a second parchment-lined baking sheet. Dividing the panko mixture over the fillets, and press down gently. (The topping will be loose!) Bake in the centre of the oven until the fish easily flakes with a fork, 8-10 min.
In a large bowl, toss the roasted veggies with the butter, remaining garlic and parsley. Season with salt and pepper.
Finish and serve: Plate the fish with the potatoes and carrots to the side. Finish with squeeze of lemon and any remaining parsley, if desired. Enjoy!
