Baked Cod with Roasted Root Vegetables and Lemon Herb Sauce
Flaky baked cod fillet topped with a light lemon-herb sauce, accompanied by roasted carrots, parsnips, and beets with a sprinkle of fresh dill
Baked Cod with Roasted Root Vegetables and Lemon Herb Sauce is a mediterranean dinner recipe ready in about 45 minutes. Each serving has approximately 585 kcal, 36g protein, 72g carbs, 16g fat. It fits a high-protein and mediterranean diet.
Preheat oven to 200°C (400°F)
Cut carrots, parsnips, and beets into 1-inch cubes
Toss vegetables with 8ml olive oil, salt, and pepper
Spread on a baking sheet and roast for 25 minutes
Place cod fillet on a separate piece of parchment paper on another baking sheet
Season cod with salt, pepper, and fresh thyme
Drizzle with remaining 4ml olive oil and squeeze fresh lemon juice over top
Bake cod for 12-15 minutes until it flakes easily with a fork
In a small saucepan, heat vegetable broth with minced garlic and fresh dill
Add juice from remaining lemon half to the sauce
Plate roasted vegetables, top with baked cod, and drizzle with lemon-herb sauce