Baked Cod Fillet with Bread Crumb Topping, Zucchini & Tomatoes.

  • ¾ lb
    cod fillet
  • 1 clove
    garlic
  • 1
    lemon
  • 2
    tomatoes
  • 2 medium
    zucchini squash
  •  
    black pepper
  •  
    dill
  •  
    extra virgin olive oil
  •  
    gluten-free bread crumbs
  •  
    parsley flakes
  •  
    salt
  • 1
    Preheat oven to 425°F.
  • 2
    Wash zucchini, tomatoes, and lemon. Trim ends and halve the zucchini crosswise; cut each ½ into 6-8 wedges. Cut the tomatoes and ½ of the lemon (save the rest for the topping) into wedges. Transfer to a sheet pan.
    2 zucchini
    2 tomatoes
    1 lemon
  • 3
    Peel, mince, and add garlic to the vegetables. Drizzle with oil and season with parsley flakes, salt, and pepper. Toss to coat.
    1 clove garlic
    2 tbsp extra virgin olive oil
    ¼ tsp parsley flakes
    ¼ tsp salt
    ⅛ tsp black pepper
  • 4
    Place fish on top of vegetables and season with salt and pepper.
    ¾ lb cod fillet
    ⅛ tsp salt
    ⅛ tsp black pepper
  • 5
    Grate zest from remaining ½ lemon. In a small bowl, prepare topping by mixing together zest, bread crumbs, oil, dill, salt, and pepper. Spoon topping over top fish.
    2 tbsp gluten-free bread crumbs
    1 tbsp extra virgin olive oil
    ¼ tsp dill
    ⅛ tsp salt
    ⅛ tsp black pepper
  • 6
    Place in the oven and bake until fish is white and flaky, 10-15 minutes.
  • 7
    To serve, place on a plate. Enjoy!