Description
This recipe features flaky roasted cod paired with tender-crisp carrots and Brussels sprouts, all seasoned and cooked on one sheet pan for easy cleanup.
Ingredients
Scale
- 1 1/2 pounds cod fillets, 1-inch thick
- 1 pound Brussels sprouts, trimmed and halved
- 1 pound carrots, peeled and sliced into 1/2-inch thick coins
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 lemon, thinly sliced (optional, for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine the Brussels sprouts, carrots, olive oil, dried thyme, garlic powder, salt, and black pepper. Toss to coat evenly.
- Spread the vegetables in a single layer on the prepared baking sheet.
- Roast for 15 minutes.
- Remove the baking sheet from the oven. Arrange the cod fillets on top of the vegetables.
- Return to the oven and continue to roast for another 10-15 minutes, or until the cod is opaque and flakes easily with a fork, and the vegetables are tender-crisp.
- If desired, garnish with lemon slices before serving.
Notes
- For extra flavor, squeeze fresh lemon juice over the fish and vegetables before serving.
- Adjust seasoning to your preference.
- You can use other firm white fish like snapper or halibut.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 9g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 60mg