Herb Crusted Baked Lemon Cod With Roasted Vegetables Recipe

About this recipe

Herb-Crusted Baked Lemon Cod with Roasted Vegetables is the perfect English dinner to satisfy your hunger and nourish your body. This dish combines tender, flaky cod fillets seasoned with a fragrant herb and lemon marinade, baked to perfection, and paired with a vibrant medley of roasted carrots and broccoli. The fresh, zesty flavor of lemon brightens up the dish, while the herbs and garlic add depth and aroma. It's a light, wholesome meal that delivers 37 grams of protein, ideal for boosting your energy and aiding muscle recovery. The roasted vegetables are rich in fiber and vitamins, complementing the fish beautifully to create a balanced plate. This quick and easy recipe is ready in just 35 minutes, making it an excellent choice for a healthy weekday dinner. Pair it with a crisp white wine or a refreshing glass of sparkling water to elevate your dining experience even further!

Ingredients

• 250G Captain Cook Dry Salted Skinless & Boneless Cod Fillets
• 100 g Yorkshire English Carrots 100G
• 450G Pack'D Organic Broccoli Florets
• - Biona Capers In Olive Oil
• 1 Lemon - 1 Each
• 50G Black Garlic Cloves, 50G
• 50G Natoora Fresh Italian Flat Leaf Parsley
• - Ducros Dried Thyme
• 750 G Top-Op Table Salt Drums
• - Maldon Flakes Sea Salt
• 100G Rajah Black Pepper Ground 100G

Instructions

1. 1. Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
2. 2. Wash and peel the carrots, then slice them into thin sticks. Cut the broccoli into bite-sized florets.
3. 3. Spread the carrots and broccoli onto the baking tray, drizzle with 1 tablespoon of olive oil, and season with salt and pepper.
4. 4. Toss the vegetables gently to coat them evenly and place them in the preheated oven to roast for 20-25 minutes.
5. 5. While the vegetables are roasting, pat the cod fillets dry with a paper towel and place them on a clean plate.
6. 6. In a small bowl, mix the remaining olive oil, minced garlic, chopped parsley, dried thyme, salt, and pepper to create the herb marinade.
7. 7. Grate the lemon zest and add it to the herb marinade. Then squeeze half of the lemon juice into the mixture and stir well.
8. 8. Brush the herb marinade generously over the top of each cod fillet, ensuring it is evenly coated.
9. 9. Arrange the marinated cod fillets on another baking tray lined with parchment paper.
10. 10. Place the tray with the cod in the oven for the last 15 minutes of the vegetable roasting time.
11. 11. Check the cod after 15 minutes to ensure it flakes easily with a fork and the vegetables are tender and lightly golden.
12. 12. Slice the remaining half of the lemon and serve the baked cod and roasted vegetables with the lemon slices on the side.