Ingredients

• 1.25 pound cod fillets, pat dry
• 1 cup panko breadcrumbs
• 3 tablespoon Parmesan cheese, grated, grated
• 0.25 cup fresh parsley, finely chopped
• 1 tablespoon fresh dill, finely chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper
• 2 eggs, lightly beaten
• 0.375 cup unsalted butter, melted
• 4 garlic, minced
• 1 pound broccoli, cut into florets
• 1 red bell pepper, diced
• 2 tablespoon olive oil
• 1 salt and pepper
• 1 lemon, cut into wedges

Steps

1. Preheat your oven to 400°F.
2. Line a 9x13 baking pan with parchment paper.
3. In a shallow dish, combine panko breadcrumbs, grated Parmesan, fresh parsley, fresh dill, garlic powder, onion powder, salt, and black pepper.
4. In another shallow dish, lightly beat the eggs.
5. Pat the cod fillets dry with paper towels to remove excess moisture.
6. Dip each cod fillet into the beaten egg, coating both sides completely.
7. Press each egg-coated fillet into the breadcrumb mixture, coating thoroughly on all sides. Place the breaded fillets on the prepared baking pan, leaving 1 inch space between each.
8. In a small bowl, toss the broccoli florets and diced red bell pepper with olive oil, salt, and black pepper.
9. Arrange the seasoned vegetables around the cod fillets on the baking pan.
10. Bake for 15–18 minutes, until the cod is opaque and flakes easily with a fork, and the vegetables are tender and lightly charred.
11. While the fish bakes, melt the unsalted butter in a small saucepan over medium heat, add the minced garlic, and cook for 1–2 minutes until fragrant but not browned.
12. Remove the baking pan from the oven when the fish is cooked through.
13. Drizzle the garlic butter evenly over the baked cod fillets.
14. Divide the cod and roasted vegetables evenly among four plates and serve immediately with lemon wedges on the side.