Roasted Cod with Sweet Potato and Herb Crust

Instructions

1. 1

   Preheat your oven to 425°F and line two large baking sheets with parchment paper.

   Tip: Having your oven fully preheated ensures even cooking of both the cod and sweet potatoes.

2. 2

   Toss the sweet potato wedges with 2 tablespoons of olive oil, half the salt, and a pinch of black pepper. Spread them in a single layer on one baking sheet and roast for 15 minutes until they begin to soften.

   Tip: Starting the sweet potatoes earlier ensures they'll be tender when the cod finishes cooking.

3. 3

   While the sweet potatoes roast, prepare the herb crust by combining panko breadcrumbs, fresh parsley, thyme, lemon zest, paprika, remaining salt, and pepper in a small bowl.

   Tip: Using fresh herbs instead of dried gives a more vibrant, fresh flavor to the crust.

4. 4

   Place cod fillets on the second baking sheet and brush the tops with 1 tablespoon of olive oil. Season lightly with salt and pepper.

   Tip: Pat the cod dry with paper towels before seasoning for better herb crust adhesion.

5. 5

   Gently press the herb breadcrumb mixture onto the top of each cod fillet, distributing evenly. Drizzle the remaining 1 tablespoon of olive oil over the crumbs.

   Tip: Don't press too hard on the delicate fish; a light touch keeps the fillet intact.

6. 6

   Place the cod baking sheet in the oven alongside the sweet potatoes and roast for 10-12 minutes until the cod flakes easily with a fork and the crust is golden brown.

   Tip: The cod is done when it reaches an internal temperature of 145°F at the thickest part.

7. 7

   While the fish cooks, melt butter in a small saucepan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, then stir in the capers and fresh lemon juice.

   Tip: This warm caper-lemon sauce adds a tangy contrast to the rich, flaky fish.

8. 8

   Remove both baking sheets from the oven and transfer the cod and sweet potatoes to serving plates. Drizzle the warm caper-lemon butter sauce over the cod and serve immediately.

   Tip: Serve immediately while the herb crust is still crispy and the fish is warm and flaky.