Herb-Crusted Baked Cod with Roasted Vegetables

Ingredients

• 4 cod fillets (about 6 ounces each; feel free to use cod substitutes like haddock or pollock if desired)
• 1 cup of panko breadcrumbs (or use a mix of panko and finely crushed crackers for extra crunch)
• 1/2 cup of finely chopped fresh parsley
• 1/4 cup of finely chopped fresh basil
• 1 tablespoon of chopped fresh thyme
• 1 teaspoon of dried oregano
• 1 zest of lemon
• 3 tablespoons of olive oil (divided: one for drizzling and two for mixing with herbs)
• 2 tablespoons of melted butter (for that delicious, rich flavor)
• 2 cloves of garlic, minced
• Salt and freshly ground black pepper (to taste)
• 1 large red bell pepper, cut into bite-sized pieces
• 1 large yellow bell pepper, cut into similar pieces
• 3 large carrots, peeled and cut into rounds or diagonal slices
• 1 cup of cherry tomatoes, halved
• 4 large white potatoes, cut into small cubes or bite-sized chunks.
• 1 large red onion, cut into wedges
• 2 tablespoons of olive oil
• 1 teaspoon of dried basil
• 1/2 cup of mayonnaise (you can opt for Greek yogurt as a healthier twist)
• 2 cloves of garlic, finely minced or grated
• 1 tablespoon of lemon juice (freshly squeezed)
• 1/2 teaspoon of Dijon mustard