Baked Cod with Roasted Root Vegetables
Herb-crusted cod fillet with roasted carrots, parsnips, and a squeeze of fresh lemon
Baked Cod with Roasted Root Vegetables is a dinner recipe ready in about 45 minutes. Each serving has approximately 637 kcal, 47g protein, 63g carbs, 21g fat. It fits a high-protein diet.
Preheat oven to 200°C (400°F)
Peel and cut carrots and parsnips into 1-inch chunks
Toss root vegetables with 10ml olive oil, salt, and pepper
Spread on a baking sheet and roast for 25-30 minutes
Mince garlic and fresh herbs, mix with bread crumbs and remaining olive oil
Place cod fillet on a separate baking sheet lined with parchment paper
Press herb-breadcrumb mixture onto top of cod
Bake cod for 12-15 minutes until it flakes easily with a fork
Squeeze fresh lemon over the cod and vegetables
Plate and serve immediately