Lemon-Herb Cod with Roasted Vegetables

Flaky wild cod fillets baked alongside tender Brussels sprouts, sweet carrots, and chickpeas with zesty lemon and aromatic oregano.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Saturated-Fat
• Low-Cholesterol
• High-Fiber
• High-Protein
• Low-Calorie
• Low-Fat
• Low-Sugar

Tags

• sheet pan
• roast
• bake
• healthy
• tangy

Ingredients

• 1.25 pound cod fillet (skinless, cut into 4 portions)
• 1 tablespoon olive oil
• 3 cup Brussels sprouts (trimmed, halved)
• 2 cup baby carrots (halved lengthwise)
• 1 can chickpeas (15 oz can, no salt added, drained and rinsed)
• 1 teaspoon dried oregano
• 0.5 teaspoon garlic powder
• 0.25 teaspoon salt
• 1 lemon (sliced into thin rounds)

Instructions

1. Preheat oven to 400°F and line a large rimmed baking sheet with parchment paper.
2. Toss halved Brussels sprouts, baby carrots, and rinsed chickpeas with olive oil, dried oregano, garlic powder, and 1/4 teaspoon salt on the baking sheet, spreading them into an even single layer.
3. Roast the vegetables in the oven for 10 minutes.
4. Remove the baking sheet, make space in the center, arrange cod fillets, and top each fillet with lemon slices.
5. Return to oven and bake for an additional 10 to 12 minutes until cod flakes easily with a fork (145°F) and vegetables are tender with caramelized edges.

Notes

Enjoy fresh on cook night, as delicate white fish has the best texture right from the oven.

Nutrition (per serving)

• Calories: 308
• Protein: 30.1 g
• Carbohydrates: 31.9 g
• Fat: 5.4 g
• Fiber: 8.8 g
• Sodium: 1023 mg
• Saturated Fat: 0.5 g
• Sugar: 8 g
• Cholesterol: 63 mg