Crispy Lemon Herb Baked Cod with Roasted Potatoes and Steamed Asparagus

Step 1: Preheat the oven

Preheat the oven to 400°F (200°C).

Step 2: Prepare the breadcrumb coating

In a shallow dish, combine the Panko breadcrumbs, parsley, dill, thyme, lemon zest, salt, and pepper.

• 1 cup Panko breadcrumbs
• 2 tablespoons chopped parsley
• 1 tablespoon chopped dill
• 1 teaspoon dried thyme
• Zest of 1 lemon
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Step 3: Coat the cod fillets

Dip each cod fillet into the melted butter, then coat it with the breadcrumb mixture, pressing gently to adhere the crumbs. Place the coated cod fillets on a baking sheet lined with parchment paper.

• 4 cod fillets
• 4 tablespoons melted butter

Step 4: Prepare the potatoes

In a separate bowl, toss the halved baby potatoes with olive oil, garlic powder, salt, and pepper. Spread them out on another baking sheet.

• 1 lb baby potatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Step 5: Bake the cod and potatoes

Place both baking sheets in the preheated oven. Bake the cod fillets for about 12-15 minutes, or until the crust is golden brown and the fish is cooked through. At the same time, roast the potatoes for about 20-25 minutes, or until they are crispy and golden brown.

Step 6: Steam the asparagus

While the cod and potatoes are cooking, steam the asparagus spears for about 5-7 minutes, or until tender-crisp.

• 1 lb asparagus spears

Step 7: Serve the meal

Once everything is cooked, divide the baked cod, roasted potatoes, and steamed asparagus among 4 plates. Serve with lemon wedges for squeezing over the fish.