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Parmesan-Crusted Cod

Parmesan-Crusted Cod

with Herbed Potatoes and Carrots

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Rated 3.3 / 4out of 7188 ratings
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So you think you're fancy, huh? Well, here’s a recipe for you: this elegant cod recipe is worthy of the upper crust, literally. The fish fillets are topped with an herbed panko and Parmesan crust that gets nicely browned in the oven. It looks pretty highfalutin, but really, making it is as easy as can be.

Tags:Eat FirstContains shellfish
Allergens:FishWheatMilk

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

Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Cod Fillets

(ContainsFish)

12 ounce

Yukon Gold Potatoes

1 unit

Carrot

1 unit

Lemon

2 clove

Garlic

¼ ounce

Parsley

1 teaspoon

Dried Oregano

¼ cup

Panko Breadcrumbs

(ContainsWheat)

¼ cup

Parmesan Cheese

(ContainsMilk)

Not included in your delivery

unit

Salt

unit

Pepper

1 tablespoon

Butter

(ContainsMilk)

4 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories508 kcal
Fat21 g
Saturated Fat8 g
Carbohydrate48 g
Sugar8 g
Dietary Fiber10 g
Protein37 g
Cholesterol110 mg
Sodium460 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Peeler
Zester
Small Bowl
Baking Sheet
Paper Towel
Strainer
Instructionsarrow up iconarrow up icon
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Preheat oven and boil potatoes
Preheat oven and boil potatoes
1

Wash and dry all produce. Preheat oven to 400 degrees. Cut potatoes into 1-inch cubes. Put in a medium pot with enough water to cover by an inch and a large pinch of salt. Bring to a boil and cook until pierced easily with a knife, about 15 minutes (keep an eye on time— you’ll be adding carrots to the pot after 10 minutes).

Prep
Prep
2

Meanwhile, mince or grate garlic. Peel carrot and cut into 2-inch-long pieces. Quarter each piece lengthwise to create sticks. Zest lemon, then cut into wedges. Pick parsley leaves from stems and roughly chop.

Make panko crust
Make panko crust
3

Combine Parmesan, oregano, lemon zest, panko, half the garlic, and a drizzle of olive oil in a small bowl. Season with salt and pepper.

Bake cod
Bake cod
4

Pat cod dry with a paper towel Place on a lightly oiled baking sheet. Brush each fillet with a drizzle of olive oil. Season with salt and pepper. Put a thick layer of panko crust on top of each, gently pressing to adhere. Bake in oven until cod flakes easily when poked with a fork, 10-12 minutes. TIP: For an extra crispy crust, heat broiler and broil baked fillets for an additional minute.

Finish carrots and potatoes
Finish carrots and potatoes
5

After potatoes have boiled about 10 minutes, add carrots to pot. Boil until just tender, 5-6 minutes. Drain. Return carrots and potatoes to pot. Toss in 1 TBSP butter, remaining garlic, and a large pinch of parsley. Season with salt and pepper. Return pot to heat and toss until garlic is fragrant, 1-2 minutes.

Finish carrots and potatoes
Finish carrots and potatoes
6

After potatoes have boiled about 10 minutes, add carrots to pot. Boil until just tender, 5-6 minutes. Drain. Return carrots and potatoes to pot. Toss in 1 TBSP butter, remaining garlic, and a large pinch of parsley. Season with salt and pepper. Return pot to heat and toss until garlic is fragrant, 1-2 minutes.