Ingredients
Equipment
Method
- Preheat your oven to 200°C (400°F).
- On a large baking sheet, spread out the diced potatoes, carrot rounds, and fennel slices in a single layer. Drizzle with 2 tablespoons of olive oil and sprinkle with salt, pepper, garlic powder, and thyme. Toss everything together.
- Roast the vegetables in the oven for 20 minutes, stirring halfway through.
- Season the cod fillets with salt and pepper. In a small bowl, whisk together the lemon juice, white wine vinegar, and remaining olive oil.
- After 20 minutes, remove the tray from the oven and add the seasoned cod fillets among the vegetables, pouring the lemon mixture over the top. Return to the oven and bake for another 10–15 minutes.
- Once cooked, sprinkle fresh parsley over the top and serve hot.
Nutrition
Calories: 350kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 2gCholesterol: 70mgSodium: 300mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 10IUVitamin C: 20mgCalcium: 4mgIron: 10mg
Notes
For a flavorful boost, add a pinch of smoked paprika to the vegetable seasoning. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently to preserve texture. You can easily substitute ingredients based on what you have on hand, such as using different types of fish or vegetables.
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