Baked Cod with Roasted Root Vegetables
A wholesome and comforting dinner featuring flaky baked cod fillets alongside earthy, tender-roasted seasonal root vegetables like potatoes, carrots, and parsnips, seasoned with fresh rosemary.
Ingredients
- Carrot96 g
- Olive Oil19.2 ml
- Salt0.5 tsp
- Black Pepper0.3 tsp
- Cod Fillet192 g
- Potato192 g
- Parsnip96 g
- Vegetable Broth48 ml
- Rosemary2.5 g
Instructions
- 1Step 1
Step 1: Preheat oven to 200°C (390°F). Dice potatoes, carrots, and parsnips into 1-inch (2.5 cm) cubes for quick cooking.
- 2Step 2
Step 2: In a large bowl, toss the diced root vegetables with 2/3 of the olive oil, rosemary, salt, and pepper until evenly coated. Spread them in a single layer on a baking sheet.
- 3Step 3
Step 3: Roast vegetables for 10 minutes. While vegetables roast, pat cod fillets dry and season with remaining olive oil, salt, and pepper.
- 4Step 4
Step 4: After 10 minutes, add cod fillets to the baking sheet with the vegetables. Pour vegetable broth over the vegetables. Continue roasting for another 8-10 minutes, or until cod is opaque and flakes easily with a fork, and vegetables are tender.
- 5Step 5
Step 5: Serve immediately.
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