Roasted Cod with Sweet Potato and Herb Crust
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This roasted cod recipe has become a weeknight favorite in my kitchen because it comes together in under an hour and feels restaurant quality without the fuss. The sweet potato crust adds natural sweetness and wonderful texture while providing plenty of fiber and vitamins to keep you satisfied. What I love most is how simple it truly is: you roast everything on one pan, layer on some fresh herbs and panko for crunch, and dinner is done. The capers and lemon brighten up the delicate fish beautifully, making this a dish that tastes elegant but requires minimal effort or expense. Perfect for busy evenings when you want something both nourishing and impressive.
Ella x
Ingredients
- 4cod fillets(about 6 oz each)
- 2 largesweet potatoes(cut into 1-inch wedges)
- 4 tablespoonsolive oil
- 177 mlpanko breadcrumbs
- 3 tablespoonsfresh parsley(finely chopped)
- 1 tablespoonfresh thyme(finely chopped)
- 1lemon(zest and juice)
- 3 tablespoonscapers(drained)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsbutter
- 2garlic cloves(minced)
- ½ teaspoonpaprika
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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