Lemon Herb Baked Cod with Roasted Vegetables
15min
30min
4
385
Chef's Note
For the most flavorful dish, try to get the freshest cod possible - it should smell clean like the ocean and have firm, translucent flesh. If you can't find fresh cod, thawed frozen cod works well too, just be sure to pat it very dry before seasoning to ensure proper browning.
Tags
Ingredients
1.5 pounds cod fillets
1 large lemon
1 tablespoon fresh thyme
2 tablespoons fresh parsley
3 cloves garlic
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 teaspoon honey
1 teaspoon salt
1/2 teaspoon black pepper
1 pint cherry tomatoes
2 medium zucchini
1 large yellow bell pepper
1 medium red onion
1 pound baby potatoes
2 tablespoons butter
Instructions
- 1
Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
- 2
Wash and cut 1 pound of baby potatoes in half. Place them on one of the baking sheets, drizzle with 1 tablespoon of olive oil, season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Toss to coat.
- 3
Cut 2 medium zucchini into 1/2-inch half-moons, 1 large yellow bell pepper into 1-inch pieces, and slice 1 medium red onion into wedges. Place all vegetables including 1 pint of cherry tomatoes on the second baking sheet.
- 4
Drizzle the vegetables with 1 tablespoon of olive oil, season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Toss to coat.
- 5
Place both baking sheets in the oven. Roast the potatoes for 25-30 minutes and the vegetables for 20 minutes, or until tender and slightly caramelized.
- 6
While the vegetables are roasting, prepare the cod. Pat 1.5 pounds of cod fillets dry with paper towels and place them in a lightly greased baking dish.
- 7
Mince 3 cloves of garlic and chop 1 tablespoon of fresh thyme and 2 tablespoons of fresh parsley.
- 8
In a small bowl, combine the minced garlic, chopped herbs, zest and juice of 1 large lemon, 1 tablespoon of olive oil, 1 tablespoon of Dijon mustard, 1 teaspoon of honey, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
- 9
Spread the herb mixture evenly over the cod fillets. Cut 2 tablespoons of butter into small pieces and dot over the top of the fish.
- 10
When the vegetables have been roasting for 15 minutes, place the cod in the oven and bake for 12-15 minutes, or until the fish flakes easily with a fork.
- 11
Serve the cod fillets with the roasted vegetables and potatoes on the side, garnishing with any remaining fresh herbs.
Nutrition Information (per serving)
385
32g
25g
18g
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