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- 2 cod fillets - 1 cup cherry tomatoes, halved - 1 cup asparagus, trimmed and cut into 2-inch pieces - 1/2 cup breadcrumbs (preferably panko) - 1/2 cup grated Parmesan cheese The main star of this dish is the cod fillets. Cod is light and flaky, making it perfect for baking. The cherry tomatoes add a burst of sweetness, while the asparagus brings a nice crunch. Together, they create a colorful plate. - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon dried Italian herbs - Salt and pepper for taste Olive oil helps to enhance the flavors and keeps everything moist. Garlic powder gives the dish a lovely aroma. The dried herbs add a touch of Italy, while salt and pepper bring all the flavors together. - Fresh parsley - Drizzle of balsamic glaze for serving Fresh parsley adds a pop of color and freshness. A drizzle of balsamic glaze can elevate your dish, giving it a sweet and tangy finish. This extra touch makes your meal look gourmet and inviting. 1. Preheat the oven and prepare the baking sheet Set your oven to 400°F (200°C). Line a large baking sheet with parchment paper. This keeps the fish and veggies from sticking. It makes cleanup easy too. 2. Combine breadcrumb mixture in a bowl In a mixing bowl, mix together 1/2 cup breadcrumbs, 1/2 cup grated Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon dried Italian herbs, salt, and pepper. Stir until everything is well mixed. This will give a great crust to your cod. 1. Season and place cod fillets on the baking sheet Take your two cod fillets. Drizzle 1 tablespoon of olive oil on them. Season with salt and pepper. Place the fillets on one side of the baking sheet. 2. Add vegetables and drizzle with olive oil On the other side of the baking sheet, spread 1 cup of halved cherry tomatoes and 1 cup of cut asparagus. Drizzle with the remaining olive oil. Add a pinch of salt and pepper for flavor. 1. Coat cod with breadcrumb mixture Generously cover the top of each cod fillet with your breadcrumb mixture. Press down gently so it sticks well. This crust will get nice and crispy in the oven. 2. Set baking time and optional broiling for crispiness Bake in the preheated oven for 15-18 minutes. The cod should flake easily with a fork, and the veggies should be tender. For a crispy topping, broil for the last 2-3 minutes. Watch it closely to avoid burning. To check if your cod is done, look for a flaky texture. When you poke the fish with a fork, it should fall apart easily. This means it is cooked just right. Even seasoning is key. Make sure to sprinkle salt and pepper evenly on the cod. This way, every bite tastes great. Choose seasonal vegetables for the best flavor. Fresh cherry tomatoes and asparagus work well here. For thicker veggies, like carrots or zucchini, adjust the cooking time. Cut them smaller or add them to the pan a few minutes early. This helps them cook through and become tender. To make your meal shine, serve the cod with a side of rice or quinoa. These complement the fish and veggies nicely. For a pretty plate, arrange the cod and vegetables on a large platter. Drizzle a touch of balsamic glaze for a beautiful finish. Fresh parsley adds a pop of color and flavor. {{image_2}} You can switch the cod for other fish like salmon. Salmon has a richer flavor. It also holds up well to baking. Shrimp is another great choice. Just peel and devein them. Toss them in the breadcrumb mix. You could also use chicken breasts. Simply adjust the cooking time. Chicken should be fully cooked through to 165°F. If you do not have cherry tomatoes, try using diced bell peppers. They add a nice crunch and sweetness. Zucchini is another good swap. Cut it into thick rounds to keep it hearty. Broccoli or green beans can also work well. Just make sure to adjust the cooking time for thicker veggies. Spice it up with your favorite herbs. Try adding paprika or a pinch of cayenne for heat. Fresh herbs like basil or dill can add a bright note. A splash of lemon juice can bring freshness to the dish. It also balances the richness of the cheese. You can also experiment with different cheeses, like feta or cheddar. Each will give a unique twist to your meal. To keep your Sheet-Pan Parmesan Crusted Cod and Veggies fresh, refrigerate them. Place leftovers in airtight containers. This way, they will stay tasty for up to three days. For best results, let the meal cool before sealing. This helps avoid extra moisture that can spoil the food. The best containers for sheet-pan meals are glass or BPA-free plastic. They help keep flavors locked in and are easy to clean. If you have multiple servings, consider using smaller containers. This makes it easier to grab a quick meal later. When reheating, the oven works best. Preheat it to 350°F (175°C) and place the cod and veggies on a baking sheet. Cover with foil to keep them moist. Heat for about 10-15 minutes until warmed through. If you're in a hurry, the microwave is an option too. Place the leftovers in a microwave-safe dish. Heat in short bursts, about 30 seconds. Stir in between to ensure even heating. However, the microwave may make the cod a bit soggy. You can freeze this meal for future use. Portion it into individual servings before freezing. Use freezer-safe containers or heavy-duty freezer bags to prevent freezer burn. Label them with the date so you know when to use them. To thaw, place the container in the fridge overnight. If you're short on time, you can use the microwave's defrost setting. After thawing, reheat as mentioned above. This way, you can enjoy your delicious cod and veggies later without much fuss. Yes, you can easily make this dish gluten-free. Instead of regular breadcrumbs, use gluten-free breadcrumbs. You can also crush gluten-free crackers or use ground oats. Both options work great and keep the taste delicious. You can store leftovers in the fridge for up to three days. Make sure to place them in an airtight container. This helps keep the cod and veggies fresh. If you notice any changes in smell or color, it’s best to toss them. Yes, you can prep many ingredients ahead of time. Chop the veggies and mix the breadcrumb topping a day before. Store them in the fridge. When you are ready to cook, just coat the cod and bake. This saves time and makes dinner easy. This recipe for Sheet-Pan Parmesan Crusted Cod is simple and tasty. You learned about key ingredients like cod, fresh veggies, and seasonings. I provided easy steps for cooking, tips for perfect results, and ideas for variations. You can even make this dish gluten-free or prep it in advance. Overall, this meal is healthy, quick, and fun to make. You can enjoy it any night of the week. Happy cooking!

Sheet-Pan Parmesan Crusted Cod and Veggies

Looking for a delicious and easy dinner idea? Try this Sheet-Pan Parmesan Crusted Cod and Veggies recipe! With just two cod fillets and colorful veggies like cherry tomatoes and asparagus, you’ll create a healthy meal in no time. Perfectly baked with a crispy Parmesan topping, this dish is sure to impress. Click through to discover how to make this simple yet flavorful recipe and elevate your weeknight dinners!
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Ingredients
  

2 cod fillets

1 cup cherry tomatoes, halved

1 cup asparagus, trimmed and cut into 2-inch pieces

1/2 cup breadcrumbs (preferably panko)

1/2 cup grated Parmesan cheese

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon dried Italian herbs

Salt and pepper to taste

Fresh parsley for garnish (optional)

Instructions
 

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

    In a mixing bowl, combine the breadcrumbs, grated Parmesan, garlic powder, dried Italian herbs, salt, and pepper. Mix until well combined.

      Drizzle 1 tablespoon of olive oil over the cod fillets and season with salt and pepper. Place the cod on one side of the prepared baking sheet.

        On the other side of the baking sheet, spread out the halved cherry tomatoes and asparagus pieces. Drizzle them with the remaining olive oil, and sprinkle with a pinch of salt and pepper.

          Generously coat the top of each cod fillet with the Parmesan breadcrumb mixture, pressing gently to adhere.

            Bake in the preheated oven for 15-18 minutes, or until the cod is cooked through and flakes easily with a fork, and the veggies are tender and slightly caramelized.

              For an extra crispy topping, broil for the last 2-3 minutes, keeping a close eye to prevent burning.

                Remove from oven and garnish with fresh parsley if desired.

                  Prep Time, Total Time, Servings: 10 mins | 25 mins | 2 servings

                    - Presentation Tips: Serve the cod fillets on a large platter accompanied by the roasted veggies. Drizzle with a touch of balsamic glaze for a beautiful finish.