Baked Cod with Roasted Root Vegetables
A light yet satisfying dinner featuring flaky baked cod served alongside tender, naturally sweet roasted root vegetables, a perfect combination for a wholesome winter meal.
Ingredients
- Carrot120 g
- Olive Oil12 g
- Lemon0.3 unit
- Salt0.5 tsp
- Black Pepper0.3 tsp
- Cod Fillet250 g
- Potato150 g
- Parsnip120 g
- Fresh Dill5 g
Instructions
- 1Step 1
Step 1: Preheat oven to 200°C (390°F). Peel and dice potato, parsnip, and carrot into small, uniform 1/2-inch pieces for quicker cooking.
- 2Step 2
Step 2: In a bowl, toss the diced root vegetables with 8g of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
- 3Step 3
Step 3: Bake vegetables for 8-10 minutes, stirring once, until slightly tender. While vegetables are roasting, pat cod fillet dry. Drizzle with remaining 4g olive oil, season with salt, pepper, and a squeeze of lemon juice.
- 4Step 4
Step 4: After vegetables have roasted for 8-10 minutes, place the cod fillet on the same baking sheet or a separate small one. Return to the oven and bake for another 8-10 minutes, or until cod is opaque and flakes easily with a fork.
- 5Step 5
Step 5: Garnish the baked cod and roasted vegetables with fresh dill before serving.
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