Preheat oven to 375 degrees. Line a 15x10x1-inch baking pan with parchment paper; set aside.
Create a flavorful breading for the cod out of bread crumbs, herbs, citrus, and spices. Then, place it on a sheet pan to bake alongside the vegetables for an easy dinner.
Servings and Ingredients
|4 (6-oz. each) frozen cod fillets, thawed|
|¼ c. Hy-Vee unsalted butter, melted|
|1 c. Hy-Vee plain bread crumbs|
|1 tbsp. fresh Italian parsley, finely chopped|
|2 tsp. lemon zest|
|1 tsp. fresh thyme, finely chopped|
|1 tsp. fresh chives, chopped, plus additional for garnish|
|½ tsp. refrigerated minced garlic|
|2 c. Hy-Vee Short Cuts zucchini and summer squash coins|
|1 c. sliced cremini mushrooms|
|1 tbsp. Gustare Vita olive oil|
|½ tsp. kosher salt|
|½ tsp. Hy-Vee ground black pepper|
|1 c. whole cherry tomatoes|
Things To Grab
- 15x10x1-inch baking pan
- Parchment paper
- Paper towels
- Small bowl
- Meat thermometer
Pat fish dry with paper towels. Combine butter, bread crumbs, parsley, lemon zest, thyme, 1 tablespoon chives, and garlic in a small bowl. Divide bread crumb mixture among fillets, spreading evenly on top of fish. Place fish in prepared pan. Add summer squash and mushrooms; toss with olive oil and season with salt and pepper.
Bake for 20 minutes. Remove pan from oven. Top with cherry tomatoes.
Preheat broiler on high. Place pan under broiler. Broil for 5 minutes or until fish flakes easily when tested with a fork (145 degrees) and tomatoes are roasted. Garnish with additional chives, if desired.
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 110mg
- Sodium: 960mg
- Total Carbohydrates: 23g
- Protein: 31g
Hy-Vee Seasons September 2019