Baked Cod with Roasted Root Vegetables and Lemon-Dill
Succulent baked cod fillets served alongside a colorful medley of roasted potatoes, carrots, and parsnips, seasoned with fresh lemon and dill for a light yet satisfying winter lunch.
Ingredients
- Carrot75 g
- Olive Oil0.8 tbsp
- Lemon0.5 whole
- Salt0.3 tsp
- Black Pepper0.1 tsp
- Cod Fillet160 g
- Potato300 g
- Parsnip75 g
- Dill5 g
Instructions
- 1Step 1
Preheat oven to 200°C (390°F). Line a baking sheet with parchment paper.
- 2Step 2
Wash and chop potatoes, carrots, and parsnips into 1-inch pieces. Toss with 1 tablespoon of olive oil, salt, and pepper on the baking sheet. Roast for 10 minutes.
- 3Step 3
While vegetables roast, pat cod fillets dry. Season with salt, pepper, and a squeeze of lemon juice. Finely chop fresh dill.
- 4Step 4
After 10 minutes, add the cod fillets to the same baking sheet as the vegetables. Drizzle the remaining 0.5 tablespoon of olive oil over the fish.
- 5Step 5
Bake for another 8-10 minutes, or until the fish is flaky and cooked through and vegetables are tender-crisp. Garnish with fresh dill before serving.
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