Baked Lemon Cod with Roasted Winter Vegetables
Serve a delightful dinner with flaky, herbed cod and roasted winter vegetables. The cod is bathed in a simple lemon butter sauce and paired with tender carrots, red onion, and zucchini for a fresh, flavorful meal that’s perfect for any night of the week.
Winter Vegetable Ingredients
- 1/2 red onion, sliced pole-to-pole
- 1 lb rainbow carrots, sliced into rounds
- 2 medium zucchini, sliced into rounds
- 3 garlic cloves, thinly sliced
- 4 tablespoons olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon fresh thyme
Cod Ingredients
- 1-1/2 lbs cod filets
- 6 tablespoons unsalted butter, melted, plus 1 tablespoon for greasing the baking dish
- 2 tablespoons olive oil
- 6 cloves garlic, thinly sliced
- 1 large lemon, zested and juiced (about 3 tablespoons)
- 1/2 teaspoon paprika
- 1 lemon, sliced into rounds
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley leaves, chopped
Directions
- Preheat the oven to 400°F.
- In a large bowl, combine the sliced onion, carrots, zucchini, and garlic. Toss with the olive oil, salt, pepper, and thyme until evenly coated.
- Spread the vegetables in an even layer on a rimmed baking sheet. Roast for 35–40 minutes, stirring halfway through, until tender and lightly browned. Remove from the oven and set aside.
- While the vegetables roast, grease a baking dish and place the cod filets inside.
- In a small bowl, combine the melted butter, olive oil, garlic, lemon juice, lemon zest, and paprika. Brush the cod generously with the butter mixture. Arrange the lemon slices around the fish and pour any remaining butter mixture into the baking dish. Season evenly with salt and pepper.
- Reduce the oven temperature to 375°F. Bake the cod for 16–18 minutes, or until it becomes opaque and flaky and reaches an internal temperature of 145°F.
- Serve the cod alongside the roasted vegetables. Garnish with fresh parsley and spoon any remaining lemon butter broth from the baking dish over each serving.