Baked Cod with Roasted Root Vegetables and Lentil Pilaf
Herb-crusted cod fillet with roasted carrots and parsnips, served alongside a protein-rich red lentil pilaf with onions and spices
Baked Cod with Roasted Root Vegetables and Lentil Pilaf is a dinner recipe ready in about 50 minutes. Each serving has approximately 976 kcal, 73g protein, 108g carbs, 27g fat. It fits a high-protein diet.
Preheat oven to 200°C
Chop carrots and parsnips into 2cm pieces, toss with 10ml olive oil, salt, and pepper
Roast vegetables for 25 minutes until golden and tender
In a pot, heat 5ml olive oil and sauté diced onion and garlic for 3 minutes
Add red lentils and cumin, stir well
Pour vegetable broth and bring to boil, then simmer for 18-20 minutes until lentils are tender
Place cod on a baking sheet, brush with lemon juice, season with thyme, salt, and pepper
Bake cod for 12-14 minutes until flesh is opaque and flakes easily
Serve cod alongside roasted vegetables and lentil pilaf