Baked Cod with Roasted Vegetables
Baked Cod with Roasted Vegetables offers a simple and wholesome meal that combines the mild and flaky texture of cod with a colorful medley of roasted vegetables. The cod is marinated with zesty flavors, then baked to perfection, while the roasted vegetables are infused with the rich aroma of herbs and a touch of caramelization
INGREDIENTS
For Baked Cod:
- 4 cod fillets (6-8 oz each)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried thyme (or other herbs of choice)
- Salt and pepper to taste
- Lemon slices for garnish
For Roasted Vegetables:
- 2 cups mixed vegetables (such as bell peppers, zucchini, cherry tomatoes, red onion), chopped
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary (or other herbs of choice)
- Salt and pepper to taste
INSTRUCTIONS
Baked Cod:
Preheat the oven to 400°F (200°C).
In a bowl, whisk together olive oil, lemon juice, minced garlic, dried thyme, salt, and pepper to create the marinade.
Place the cod fillets in a baking dish. Pour the marinade over the fillets, coating them evenly.
Let the cod fillets marinate for about 15-20 minutes to absorb the flavors.
Bake the cod fillets in the preheated oven for about 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
Roasted Vegetables:
In a separate bowl, toss the chopped mixed vegetables with olive oil, dried rosemary, salt, and pepper until well coated.
Spread the seasoned vegetables on a baking sheet in a single layer.
Roast the vegetables in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized.
Assembling the Dish:
Serve the Baked Cod fillets on plates.
Arrange a portion of Roasted Vegetables alongside the cod.
Garnish with lemon slices and fresh herbs if desired.
TIPS
Customize the vegetables based on your preferences or what’s available. Root vegetables like carrots and potatoes work well too.
You can use fresh herbs instead of dried ones for a more vibrant flavor.
Feel free to add a drizzle of balsamic vinegar or a sprinkle of grated Parmesan cheese to the roasted vegetables for extra flavor.
NUTRITION VALUE
- Calories: Approximately 300-350 kcal
- Protein: About 25-30g
- Carbohydrates: Around 15-20g
- Fat: Approximately 15-20g
