Herb-Crusted Cod with Roasted Root Vegetables
Flaky Pacific cod fillets baked alongside tender rosemary-roasted baby potatoes and sweet carrots.
- Prep: 15 min
- Cook: 25 min
- Total: 40 min
- Servings: 6.5
- Cuisine: Scandinavian
- Difficulty: Easy
Dietary
- Pescatarian
- Gluten-Free
- Dairy-Free
- Nut-Free
- Egg-Free
- High-Protein
- High-Fiber
- Low-Sugar
- Low-Sodium
- Low-Cholesterol
- Low-Saturated-Fat
- Low-Fat
- Low-Calorie
Tags
- sheet pan
- bake
- healthy
- fresh
Ingredients
- 2 pound cod fillet (skinless, cut into portions)
- 2 pound baby gold potatoes (halved)
- 1 pound carrots (peeled and sliced)
- 2 tablespoon olive oil (extra virgin)
- 1 tablespoon dried dill
- 1 tablespoon dried parsley
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 1 lemon (sliced into rounds)
Instructions
- Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
- Toss the halved baby potatoes and sliced carrots with 1 1/2 tablespoons of the olive oil, 1/2 teaspoon garlic powder, and 1/4 teaspoon of the salt.
- Spread the vegetables across the baking sheet and roast for 15 minutes until beginning to soften and brown.
- In a small bowl, combine the dried dill, dried parsley, remaining 1/2 teaspoon garlic powder, and remaining 1/4 teaspoon salt. Rub cod fillets with remaining 1/2 tablespoon olive oil, then coat top of fillets evenly with the herb blend.
- Remove baking sheet from oven, make space in the center, and place cod fillets alongside the vegetables. Top each fillet with a lemon slice.
- Return sheet to oven and roast for 10 to 12 minutes until cod flakes easily with a fork and registers an internal temperature of 145°F (63°C), and vegetables are fork-tender.
- Serve hot, dividing the tender cod and roasted root vegetables onto plates.
Notes
Halving potatoes evenly ensures they roast in sync with the carrots.
Nutrition (per serving)
- Calories: 310
- Protein: 30.5 g
- Carbohydrates: 33 g
- Fat: 5.4 g
- Fiber: 8.2 g
- Sodium: 290 mg
- Saturated Fat: 0.8 g
- Sugar: 4.5 g
- Cholesterol: 55 mg