Recipe Ingredients
- 4 (6-ounce or 8-ounce) frozen cod filets, thawed
- Kosher salt and freshly ground black pepper, to taste
- 2 small lemons, thinly sliced
- 3/4 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tablespoon finely chopped fresh parsley, plus more for garnish
- 3 tablespoons olive oil, divided
- 1/2 (16-ounce) bag frozen broccoli
- 1/2 (16-ounce) bag frozen whole green beans
- 2 cloves garlic, thinly sliced
Recipe Directions
- Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper. Pat cod filets dry with paper towels and season all over with salt and pepper. Arrange lemon slices on the prepared baking sheet, forming a bed for each cod fillet. Place one cod filet on top of each stack of lemon slices.
- Combine breadcrumbs, Parmesan, parsley and 1 tablespoon oil in a small bowl. Top cod filets evenly with breadcrumb mixture, gently pressing down on the breading to make sure it adheres.
- Toss broccoli, green beans, remaining oil and garlic in a large bowl until coated. Scatter vegetable mixture evenly around cod. Bake until vegetables are tender, top of cod is light golden-brown, and internal temperature reaches 145°F, about 12 to 16 minutes. Garnish with additional parsley, and serve.
