Lemon Garlic Baked Cod with Spring Vegetables
20min
25min
2
420
Chef's Note
For the best flavor, look for the freshest cod available - it should have a clean, ocean-like smell and firm texture. If fresh peas aren't in season, frozen peas work wonderfully too - just add them in the last 3 minutes of cooking instead of 5. The capers add a lovely briny pop that complements the delicate fish beautifully.
Tags
Ingredients
12 oz cod fillets
1 whole fresh lemon
4 cloves garlic cloves
4 sprigs fresh thyme
1 cup fresh peas
8 spears asparagus
6 whole baby carrots
6 whole small red potatoes
1 cup cherry tomatoes
3 tbsp olive oil
1/4 cup white wine
1 tbsp dijon mustard
1 tbsp capers
1 tsp sea salt
1/2 tsp black pepper
1/4 tsp paprika
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Wash and quarter 6 small red potatoes. Toss with 1 tbsp of olive oil, 1/4 tsp of salt, and 1/4 tsp of black pepper. Place on a baking sheet and roast for 15 minutes while preparing the other ingredients.
- 3
Meanwhile, mince 4 garlic cloves and zest 1 lemon, then juice half of it (reserve the other half for slicing).
- 4
In a small bowl, combine the minced garlic, lemon zest, 1 tbsp of lemon juice, 1 tbsp of dijon mustard, 1 tbsp of capers, 2 tbsp of olive oil, 1/4 cup of white wine, 1/2 tsp of salt, and 1/4 tsp of paprika. Whisk until well combined.
- 5
Pat 12 oz of cod fillets dry with paper towels and place in a lightly oiled baking dish.
- 6
Pour the lemon-garlic mixture over the cod. Slice the remaining half lemon and place slices on top of the fish along with 4 sprigs of fresh thyme.
- 7
Trim 8 asparagus spears and halve 6 baby carrots lengthwise. Toss with the remaining olive oil and a pinch of salt and pepper.
- 8
After the potatoes have been roasting for 15 minutes, remove the baking sheet from the oven and push the potatoes to one side. Add the asparagus and carrots to the other side.
- 9
Place the baking dish with the cod on the middle rack of the oven, and return the vegetable tray to the lower rack. Bake both for 10 minutes.
- 10
Add 1 cup of fresh peas and 1 cup of cherry tomatoes to the vegetable tray, toss gently, and continue baking for 5 more minutes, or until the cod flakes easily with a fork and vegetables are tender.
- 11
Serve the cod with the roasted spring vegetables, spooning any remaining sauce from the baking dish over the fish and vegetables.
Nutrition Information (per serving)
420
32g
35g
15g
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