Parmesan-Crusted Cod with Herbed Potatoes and Carrots

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.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Put potatoes in med. pot with enough water to cover by 1” & a lg. pinch of salt. Boil and cook (15 min.) until pierced easily with knife. After potatoes have boiled about 10 min., add carrots to pot. Boil (5-6 min.) until just tender. Drain; return carrots & potatoes to pot. Toss in 1T butter, remaining garlic, & a large pinch of parsley. Season with salt & pepper. Return pot to heat; toss (1-2 min.) until garlic is fragrant.

Step 2

Meanwhile, Combine Parmesan, oregano, lemon zest, panko, half the garlic, & a drizzle of olive oil in a sm. bowl; season with salt & pepper. Pat cod dry with paper towel; place on lightly oiled baking sheet. Brush each fillet with a drizzle of olive oil & season with salt & pepper. Put a thick layer of panko crust on top of each, gently pressing to adhere. Bake (10-12 min.) in oven until cod flakes easily when poked with fork. (For an extra crispy crust, heat broiler & broil baked fillets for an additional min.)

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