If you're looking for a delicious, no-fuss dinner that tastes like it was cooked up at a cozy seaside bistro, this Savory Herb-Crusted Fish Bake is it. Quick to prepare and full of vibrant flavors, it's perfect for a weeknight meal or a casual dinner party.
Cod fillets provide a mild, flaky base that's perfect for absorbing the flavors of the herb crust. If you can't find cod, haddock or tilapia will work just as well.
Panko breadcrumbs add a delightful crunch to the crust, making each bite satisfyingly crispy.
Olive oil helps bind the crust while adding a rich, fruity undertone to the dish.
Lemon zest brightens the flavors, cutting through the richness of the fish and oil.
Dried thyme brings a subtle earthy aroma, complementing the fish beautifully.
Garlic powder adds a mellow, savory depth to the crust, enhancing the overall flavor.
Salt and black pepper are essential for seasoning, balancing all the flavors in the dish.
Cherry tomatoes burst with sweetness as they roast, adding a juicy contrast to the crispy crust.
Sliced zucchini and red onion provide a tender, flavorful base that pairs well with the fish.
Fresh parsley is sprinkled over the top for a fresh, vibrant finish.
This dish pairs beautifully with a simple green salad tossed in a light vinaigrette. For a heartier meal, serve it alongside some roasted potatoes or a creamy risotto. A glass of chilled white wine like Sauvignon Blanc or Pinot Grigio would complement the flavors nicely.
Start by preheating your oven to 400°F. This is the perfect temperature to ensure the fish cooks through while the crust becomes beautifully golden.
Arrange the cod fillets in a baking dish, leaving a bit of space between each piece so they cook evenly. In a medium bowl, combine the panko breadcrumbs, 2 tablespoons of olive oil, lemon zest, dried thyme, garlic powder, salt, and pepper. Mix until everything is well combined and the breadcrumbs are evenly coated with oil.
Press this mixture firmly onto the top of each fish fillet, ensuring an even layer. You want the crust to adhere nicely to the fish.
In a separate bowl, toss the cherry tomatoes, zucchini slices, and red onion slices with a drizzle of olive oil and a pinch of salt and pepper. Arrange these around the fish in the baking dish, filling in any gaps.
Slide the dish into the oven and bake for 20-25 minutes. You'll know it's done when the fish flakes easily with a fork and the crust is golden brown. If you have any doubts, an instant-read thermometer should register 145°F when inserted into the thickest part of the fish.
Once out of the oven, give it a final flourish with a sprinkle of fresh parsley before serving.
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