Wash and dry all produce. Preheat oven to 400 degrees. Cut potatoes into 1-inch cubes. Put in a medium pot with enough water to cover by an inch and a large pinch of salt. Bring to a boil and cook until pierced easily with a knife, about 15 minutes (keep an eye on time— you’ll be adding carrots to the pot after 10 minutes).

Meanwhile, mince or grate garlic. Peel carrot and cut into 2-inch-long pieces. Quarter each piece lengthwise to create sticks. Zest lemon, then cut into wedges. Pick parsley leaves from stems and roughly chop.

Combine Parmesan, oregano, lemon zest, panko, half the garlic, and a drizzle of olive oil in a small bowl. Season with salt and pepper.

Pat cod dry with a paper towel Place on a lightly oiled baking sheet. Brush each fillet with a drizzle of olive oil. Season with salt and pepper. Put a thick layer of panko crust on top of each, gently pressing to adhere. Bake in oven until cod flakes easily when poked with a fork, 10-12 minutes. TIP: For an extra crispy crust, heat broiler and broil baked fillets for an additional minute.

After potatoes have boiled about 10 minutes, add carrots to pot. Boil until just tender, 5-6 minutes. Drain. Return carrots and potatoes to pot. Toss in 1 TBSP butter, remaining garlic, and a large pinch of parsley. Season with salt and pepper. Return pot to heat and toss until garlic is fragrant, 1-2 minutes.

After potatoes have boiled about 10 minutes, add carrots to pot. Boil until just tender, 5-6 minutes. Drain. Return carrots and potatoes to pot. Toss in 1 TBSP butter, remaining garlic, and a large pinch of parsley. Season with salt and pepper. Return pot to heat and toss until garlic is fragrant, 1-2 minutes.