with Herbed Potatoes and Carrots

Yield: 2

Cod fillets topped with an herbed panko and Parmesan crust, nicely browned in the oven.
Prep: 10 Cook: 35

• 12oz Yukon gold potatoes
• 2cloves garlic
• 1carrot
• 1lemon
• ¼oz parsley
• ¼cup parmesan cheese
• 1tsp dried oregano
• ¼cup panko breadcrumbs
• 12oz cod
• salt & pepper
• 4tsp olive oil
• 1TBS butter

Boil potatoes:

Wash and dry all produce. Preheat oven to 400°F. Cut potatoes into 1-inch cubes. Put in a medium pot with enough water to cover by an inch and a large pinch of salt. Bring to a boil and cook until pierced easily with a knife, about 15 minutes (keep an eye on time— you’ll be adding carrots to the pot after 10 minutes).

Prep:

Meanwhile, mince or grate garlic. Peel carrot and cut into 2-inch-long pieces. Quarter each piece lengthwise to create sticks. Zest lemon, then cut into wedges. Pick parsley leaves from stems and roughly chop.

Make panko crust:

Combine Parmesan, oregano, lemon zest, panko, half the garlic, and a drizzle of olive oil in a small bowl. Season with salt and pepper.

Bake cod:

Pat cod dry with a paper towel. Place on a lightly oiled baking sheet. Brush each fillet with a drizzle of olive oil. Season with salt and pepper. Put a thick layer of panko crust on top of each, pressing to adhere. Bake in oven until cod flakes when poked with a fork, 10-12 minutes.

Tip: For an extra-crispy crust, heat broiler and broil baked fillets for an additional minute.

Finish carrots and potatoes:

After potatoes have boiled for about 10 minutes, add carrots to pot. Boil until just tender, 5- to 6-minutes. Drain. Return carrots and potatoes to pot. Toss in 1 TBS butter, remaining garlic, and a large pinch of parsley. Season with salt and pepper. Return pot to heat and toss until garlic is fragrant, 1- to 2-minutes.

Serve:

Divide carrots and potatoes between plates and serve next to cod. Garnish with remaining parsley and add a lemon wedge or two to each plate for squeezing over.