Roasted Cod and Cauliflower
Oven-roasted mild Atlantic cod with golden baby potatoes, spiced cauliflower florets, and white beans finished with lemon and parsley.
- Prep: 15 min
- Cook: 25 min
- Total: 40 min
- Servings: 6
- Cuisine: Portuguese
- Difficulty: Easy
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Pescatarian
- Low-Sodium
- Low-Fat
- Low-Saturated-Fat
- Low-Cholesterol
- Low-Sugar
- High-Fiber
- Halal
- Kosher
- Low-Calorie
Tags
- sheet pan
- roast
- healthy
- tangy
Ingredients
- 1.5 pound Atlantic cod fillets (cut into 6 portions)
- 1.5 pound red potatoes (quartered)
- 1 can cannellini beans (rinsed and drained)
- 4 cup cauliflower (florets)
- 4 cup green beans (trimmed)
- 2 tablespoon olive oil
- 2 tablespoon fresh parsley (chopped)
- 2 clove garlic (minced)
- 0.5 teaspoon dried oregano
- 0.75 teaspoon salt
- 0.25 teaspoon black pepper (ground)
- 2 tablespoon lemon juice (freshly squeezed)
Instructions
- Preheat oven to 400°F and line a large baking sheet with parchment paper.
- Toss quartered red potatoes and cauliflower florets with 1 tablespoon olive oil, dried oregano, minced garlic, half the salt (3/8 teaspoon), and half the black pepper. Spread across baking sheet and roast for 12 minutes.
- Remove baking sheet from oven. Push vegetables slightly to the sides and add green beans, drained cannellini beans, and Atlantic cod portions to the center.
- Drizzle remaining olive oil and lemon juice over the fish and vegetables, seasoning cod with the remaining salt and black pepper.
- Return to oven and roast for 12 to 14 minutes until cod is opaque, flakes easily with a fork, and reaches an internal temperature of 145°F. Garnish with fresh chopped parsley before serving.
Notes
Atlantic cod roasts evenly alongside delicate seasonal green beans on a single pan for effortless cleanup.
Nutrition (per serving)
- Calories: 315
- Protein: 28.2 g
- Carbohydrates: 41.5 g
- Fat: 5.2 g
- Fiber: 8.5 g
- Sodium: 345 mg
- Saturated Fat: 0.8 g
- Sugar: 3.1 g
- Cholesterol: 45 mg