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

  • 1 ½ lb
    cod fillet
  • 2 cloves
    garlic
  • 2
    lemons
  • 4
    tomatoes
  • 4 medium
    zucchini squash
  •  
    black pepper
  •  
    dill
  •  
    extra virgin olive oil
  •  
    panko bread crumbs
  •  
    parsley flakes
  •  
    salt
  • 1
    Preheat oven to 425°F.
  • 2
    Wash zucchini, tomatoes, and lemons. Trim ends and halve the zucchini crosswise; cut each ½ into 6-8 wedges. Cut the tomatoes and 1 of the lemons (save the other for the topping) into wedges. Transfer to a sheet pan.
    4 zucchini
    4 tomatoes
    2 lemons
  • 3
    Peel, mince, and add garlic to the vegetables. Drizzle with oil and season with parsley flakes, salt, and pepper. Toss to coat.
    2 cloves garlic
    4 tbsp extra virgin olive oil
    ½ tsp parsley flakes
    ½ tsp salt
    ¼ tsp black pepper
  • 4
    Place fish on top of vegetables and season with salt and pepper.
    1 ½ lb cod fillet
    ¼ tsp salt
    ¼ tsp black pepper
  • 5
    Grate zest from remaining lemon. In a medium bowl, prepare topping by mixing together zest, bread crumbs, oil, dill, salt, and pepper. Spoon topping over top fish.
    4 tbsp panko bread crumbs
    2 tbsp extra virgin olive oil
    ½ tsp dill
    ¼ tsp salt
    ¼ 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!