Cod with Winter Vegetables
Bring warmth and freshness to your table with this delightful recipe for Cod with Winter Vegetables, a harmonious blend of flaky, butter-basted cod fillets and caramelized seasonal produce. Packed with hearty carrots, sweet parsnips, tender Brussels sprouts, and vibrant red onion, this dish is roasted to golden perfection with aromatic rosemary and thyme. A final touch of zesty lemon elevates the flavors, creating a satisfying yet light meal perfect for chilly evenings. Ready in just 45 minutes, this one-pan dish is ideal for a quick, healthy dinner that doesn’t skimp on elegance. Perfectly balanced and gluten-free, this cod recipe highlights the best of winter vegetables and fresh ingredients for a meal that's as nutritious as it is delicious!
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Recipe Information
Ingredients
- 4 pieces Cod fillets
- 2 large Carrots
- 2 large Parsnips
- 300 grams Brussels sprouts
- 1 large Red onion
- 4 tablespoons Extra-virgin olive oil
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 tablespoon Fresh rosemary
- 1 tablespoon Fresh thyme
- 2 tablespoons Unsalted butter
- 3 minced Garlic cloves
- 1 whole Lemon
Instructions
Preheat your oven to 200°C (400°F).
Peel and chop the carrots and parsnips into bite-sized pieces. Trim the ends off the Brussels sprouts and cut them in half. Slice the red onion into wedges.
Place the prepared vegetables on a large baking sheet. Drizzle with 3 tablespoons of olive oil, and season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, rosemary, and thyme. Toss to coat evenly.
Roast the vegetables in the preheated oven for 20 minutes, stirring halfway through to ensure even cooking.
While the vegetables roast, pat the cod fillets dry with paper towels and season with the remaining salt and pepper on both sides.
Heat the remaining 1 tablespoon of olive oil in a large oven-proof skillet over medium-high heat. Add the cod fillets, skin side down if applicable, and cook for 2–3 minutes until the edges begin to brown.
Flip the fillets gently, add the butter and minced garlic to the skillet, and baste the fish with the melted butter using a spoon.
Once the vegetables have roasted for 20 minutes, make some space on the baking sheet and transfer the cod fillets to the same pan.
Return the baking sheet to the oven and cook for an additional 8–10 minutes, or until the cod fillets are opaque and flake easily with a fork.
Remove the baking sheet from the oven and squeeze fresh lemon juice over the cod and vegetables for a burst of brightness.
Serve immediately, arranging the cod fillets on plates alongside the roasted winter vegetables. Garnish with additional fresh herbs if desired.
Nutrition Facts
Calories |
1856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.8 g | 118% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 411 mg | 137% | |
| Sodium | 4481 mg | 195% | |
| Total Carbohydrate | 106.0 g | 39% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 33.8 g | ||
| Protein | 162.7 g | 325% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 436 mg | 34% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 5070 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
