crispy cod roasted veggies & vinaigrette

How To Make crispy cod roasted veggies & vinaigrette

• 1

  Preheat oven to 400 F.
• 2

  Prepare the vinaigrette: Combine all of the ingredients in a small bowl, EXCEPT the lemon juice. Add about half the lemon juice and taste. If it needs more acidity, add a bit of lemon juice at a time until it's to your liking. Set aside.
• 3

  Spray a small baking dish with oil. Place the cod fillets on the dish. Brush the top of each with 1/4 of the mayonnaise.
• 4

  In a small bowl, combine the melted butter, panko, herb seasoning, salt and pepper. Evenly divide the panko mix onto the cod fillets. Press down so the breading adheres to the fish. Set aside.
• 5

  Remove the corn kernels from the cob and place them in a medium bowl. Remove the woody ends from the asparagus. Cut the asparagus into 2 inch pieces and add them to the bowl. Drizzle in the olive oil and the salt. Toss to combine. Transfer to a baking sheet and spread evenly in a single layer.
• 6

  Place fish and veggies in the oven. Roast for 10-12 minutes each. The fish may need a bit more time, depending on the thickness of your fillets.
• 7

  To serve: place the veggies on a serving platter. Give the vinaigrette another stir, then drizzle with about 2-3 tablespoons over the veggies. Place the fillets on top of the veggies. Serve with any remaining vinaigrette on the side.
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