Lemon-Garlic Baked Cod with Herb Roasted Potatoes and Maple Glazed Carrots

Preheat the oven to 425°F (220°C).

Wash the baby potatoes and cut them in half (or quarters if large). Place them on a baking sheet, drizzle with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat.

Arrange the potatoes cut-side down and roast for 15 minutes.

While the potatoes are roasting, wash, peel, and slice the carrots into 1/4-inch thick rounds.

In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the carrots with a pinch of salt and cook for 5 minutes, stirring occasionally.

Add 1/4 cup water to the carrots, cover, and simmer for 5 minutes until tender. Uncover, add 2 tablespoons maple syrup and cook for another 3-4 minutes until glazed. Season with a pinch of pepper.

Mince 3 garlic cloves. Zest one lemon and cut both lemons in half. Squeeze the juice from one lemon (about 2 tablespoons).

Pat the cod fillets dry with paper towels. Season both sides with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon paprika.

In a small bowl, mix 2 tablespoons olive oil, minced garlic, lemon zest, and 1 tablespoon lemon juice.

After the potatoes have roasted for 15 minutes, push them to one side of the baking sheet. Place the cod fillets on the other side.

Drizzle the garlic-lemon mixture over the cod fillets. Place lemon halves cut-side up around the fish.

Return the baking sheet to the oven and bake for 12-15 minutes, until the fish flakes easily with a fork and the potatoes are golden and crispy.

While the fish is baking, chop the fresh dill and parsley.

When the fish is done, remove from the oven. Melt 3 tablespoons butter and mix with the remaining 1 tablespoon lemon juice and the chopped herbs.

Drizzle the herb butter over the fish and potatoes. Squeeze the roasted lemon halves over the dish if desired.

Serve the cod fillets with herb roasted potatoes and maple glazed carrots.