Savory Lemon Herb Cod With Roasted Vegetables Recipe

About this recipe

A light and flavorful dish featuring tender cod fillets seasoned with lemon and herbs, paired with roasted seasonal vegetables for a balanced and satisfying lunch.

Ingredients

• 90G Ergon Originals Greek Cod & Garlic Spread, 90G
• - PLJ Lemon Juice Original Sharp 500ml
• 100 G Jumbo Garlic 100g
• - Schwartz Flat Leaf Parsley
• 1 Kg Carrots - 1kg
• 500 g Planet Organic Courgettes 500G
• 1 L Olive Oil – Organic
• 1 piece Yellow Bell Pepper
• - Greenfields Black Peppercorns
• - Maldon Flakes Sea Salt
• 50G Pepper Black Ground BWFO

Instructions

1. 1. Preheat your oven to 200°C and line a baking tray with parchment paper.
2. 2. Peel and chop the carrots into thin sticks and slice the zucchini and red bell pepper into strips.
3. 3. Toss the vegetables with olive oil, sea salt, and black pepper, then spread them evenly on the baking tray.
4. 4. Bake the vegetables in the preheated oven for 15 minutes until slightly tender and caramelized.
5. 5. While the vegetables are roasting, pat dry the cod fillets with a paper towel to remove excess moisture.
6. 6. Mix lemon juice, minced garlic, chopped parsley, olive oil, sea salt, and black pepper in a small bowl to make the marinade.
7. 7. Brush the marinade generously over both sides of the cod fillets and let them sit for 5 minutes.
8. 8. Heat a non-stick pan over medium heat and add a small drizzle of olive oil.
9. 9. Pan-sear the cod fillets for 3-4 minutes on each side until golden brown and cooked through.
10. 10. Remove the roasted vegetables from the oven and plate them alongside the cooked cod fillets.
11. 11. Garnish with extra parsley if desired and serve immediately while warm.