Lemon Herb Baked Cod with Roasted Vegetables

Cod fillets are seasoned with lemon, garlic, and dried herbs, then baked on one sheet pan with broccoli, carrots, and red onion. The recipe finishes with fresh parsley and lemon wedges for serving.

By Julienne

Cook time: 18 minutes

Servings: 4

Ingredients

• 30 ml olive oil divided
• 2 cloves garlic cloves minced, divided
• 4 g kosher salt divided
• 1 g black pepper divided
• 1 g paprika
• 340 g broccoli florets cut into bite-size florets
• 220 g carrots peeled and cut into 1 cm thick half-moons
• 150 g red onion cut into wedges
• 15 ml olive oil divided
• 1 cloves garlic cloves minced, divided
• 1 each lemon 1 lemon zested and juiced, 1 lemon cut into wedges
• 2 g dried dill
• 1 g dried oregano
• 4 g kosher salt divided
• 1 g black pepper divided
• 680 g cod fillets patted dry
• 15 g fresh parsley chopped
• 1 each lemon 1 lemon zested and juiced, 1 lemon cut into wedges

Instructions

1. Heat the oven to 220°C. Line the sheet pan with parchment. In the medium bowl, combine broccoli, carrots, and red onion with 30 ml olive oil, 2 g minced garlic, 4 g kosher salt, 1 g black pepper, and the paprika. Spread in an even layer. Vegetables are coated and spread out in a single layer.
2. Roast the vegetables for 10 minutes. Vegetables begin to soften and lightly brown at the edges.
3. While the vegetables roast, mix the remaining 15 ml olive oil, the remaining 1 minced garlic clove, lemon zest and juice from 1 lemon, dried dill, dried oregano, the remaining 4 g kosher salt, and the remaining 1 g black pepper in the small bowl. Place the cod on a plate and spoon or brush the mixture over both sides. Cod is evenly coated and aromatic.
4. Move the vegetables aside on the sheet pan and nestle the cod among them in a single layer. Return to the oven and bake for 8 to 10 minutes, until the fish flakes easily and reaches 63°C in the center, and the vegetables are tender. Cod flakes with gentle pressure and is opaque through the thickest part.
5. Top with the chopped parsley and serve with the remaining lemon cut into wedges. Parsley is fresh and bright on top, and the fish is ready to serve.