Baked Cod with Herb Roasted Vegetables
25min
45min
3
722
Chef's Note
For the best flavor, try to source fresh, sustainably caught cod. The key to perfectly baked fish is to avoid overcooking - it's done when it just turns opaque and flakes easily. If cooking for children who may be sensitive to herbs, you can set aside a portion of the cod with simpler seasoning (just a light brush of olive oil, salt, and lemon) before adding the herb mixture to the rest.
Tags
Ingredients
36 oz cod fillets
4 tbsp olive oil
2 whole lemon
2 tbsp fresh thyme
1 tbsp fresh rosemary
6 cloves garlic cloves
3 large bell peppers (mixed colors)
2 medium zucchini
2 cups cherry tomatoes
1 large red onion
1 bunch asparagus
1 tsp sea salt
1 tsp black pepper
1 tsp paprika
1 tsp dried oregano
2 tbsp capers
1/4 cup fresh parsley
Instructions
- 1
Preheat the oven to 425°F (220°C) and position racks in the upper and lower thirds of the oven.
- 2
Wash and prepare all vegetables: cut 3 bell peppers into 1-inch chunks, slice 2 zucchini into 1/2-inch rounds, halve 2 cups of cherry tomatoes, cut 1 red onion into wedges, and trim 1 bunch of asparagus.
- 3
In a large bowl, toss the prepared vegetables with 2 tbsp of olive oil, 1 tbsp of minced fresh thyme, 1 tbsp of minced fresh rosemary, 3 minced garlic cloves, 1/2 tsp of sea salt, and 1/2 tsp of black pepper.
- 4
Spread the vegetables in a single layer on a large baking sheet and place on the lower rack of the oven. Roast for 15 minutes.
- 5
While vegetables are roasting, prepare the cod fillets. Pat 36 oz of cod dry with paper towels and place on a parchment-lined baking sheet.
- 6
In a small bowl, mix together 2 tbsp of olive oil, juice and zest from 1 lemon, 3 minced garlic cloves, 1 tbsp of fresh thyme, 1 tsp of paprika, 1 tsp of dried oregano, 1/2 tsp of sea salt, and 1/2 tsp of black pepper.
- 7
Brush the herb mixture evenly over the cod fillets, ensuring they're well coated.
- 8
After the vegetables have roasted for 15 minutes, stir them and return to the oven. Place the cod on the upper rack and bake both for 15-20 minutes, until the cod is opaque and flakes easily with a fork and the vegetables are tender and slightly caramelized.
- 9
While everything is baking, prepare a quick sauce by combining the juice from 1 lemon, 2 tbsp of capers, and 1/4 cup of chopped fresh parsley in a small bowl.
- 10
When done, remove both the cod and vegetables from the oven. Serve the cod fillets over a bed of the roasted vegetables and drizzle with the lemon-caper sauce.
Nutrition Information (per serving)
722
90g
36g
24g
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