Simple Baked Cod with Lemon Butter, Roasted Carrots and Rice

Preheat oven to 400°F (200°C).

Rinse rice in a fine mesh strainer until water runs clear. In a medium saucepan, combine 1 cup rice with 2 cups water and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed and rice is tender.

Wash and peel carrots, then cut into 2-inch sticks about 1/2 inch thick.

On a baking sheet, toss carrot sticks with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer.

Place the baking sheet in the oven and roast carrots for 20-25 minutes, turning halfway through, until tender and slightly caramelized.

While carrots are roasting, pat cod fillets dry with paper towels and place in a lightly greased baking dish.

In a small bowl, melt 2 tablespoons butter. Zest half the lemon into the butter, then squeeze in juice from half the lemon (about 1 tablespoon). Add garlic powder, dried parsley, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.

Brush the lemon butter mixture over the cod fillets, ensuring they're evenly coated.

Place the cod in the oven and bake for 12-15 minutes, until fish flakes easily with a fork.

Slice the remaining half lemon into wedges for serving.

When everything is done, melt the remaining 1 tablespoon butter and drizzle over the rice, fluffing with a fork.

Serve cod fillets with roasted carrots and buttered rice on the side, garnished with lemon wedges.