Baked Cod with Roasted Slovenian Root Vegetables
A light yet satisfying dinner featuring tender baked cod served alongside a colorful medley of seasonal roasted root vegetables like potatoes, parsnips, and beetroot.
Ingredients
- Olive Oil20 g
- Lemon1 slice
- Salt1 pinch
- Black Pepper1 pinch
- Cod Fillet200 g
- Potatoes150 g
- Parsnips50 g
- Beetroot100 g
- Dill2 g
Instructions
- 1Step 1
Step 1: Preheat oven to 200°C (390°F). Wash and peel potatoes, parsnips, and beetroot. Cut them into small, uniform cubes (about 1-1.5 cm) to ensure quick cooking.
- 2Step 2
Step 2: In a bowl, toss the cut vegetables with 15g of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
- 3Step 3
Step 3: Place the cod fillet on a separate piece of foil or a small baking dish. Drizzle with the remaining 5g of olive oil, season with salt, pepper, and dill. Place a lemon slice on top of the fish.
- 4Step 4
Step 4: Bake the vegetables and cod in the preheated oven for 10-15 minutes, or until the vegetables are tender and the fish is flaky and cooked through. Cooking time may vary based on vegetable size and fish thickness.
- 5Step 5
Step 5: Carefully remove from the oven. Serve the baked cod immediately with the roasted root vegetables.
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