Baked Cod with Herb Oil, Roasted Carrots, and Zucchini

Name: Baked Cod with Herb Oil, Roasted Carrots, and Zucchini
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 cod fillets, 6 oz each (or any mild white fish); 2 large carrots, peeled and sliced into thin rounds; 1 medium zucchini, sliced (up to 3/4 cup); 4 tablespoons olive oil; 1 teaspoon smoked paprika; 1 tablespoon fresh flat-leaf parsley, finely chopped; 1 tablespoon fresh dill, chopped; Juice of half a lemon; Salt and black pepper to taste

medium · Fish · 35 min · Serves 2

Flaky, mild baked cod drizzled with herb-infused oil, alongside tender roasted carrots and zucchini. A clean, easy dinner with minimal cleanup.

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Ingredients

• 2 cod fillets, 6 oz each (or any mild white fish)
• 2 large carrots, peeled and sliced into thin rounds
• 1 medium zucchini, sliced (up to 3/4 cup)
• 4 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 tablespoon fresh flat-leaf parsley, finely chopped
• 1 tablespoon fresh dill, chopped
• Juice of half a lemon
• Salt and black pepper to taste

Method

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. 2. Toss carrots with 2 tablespoons olive oil, salt, and pepper. Spread on one side of the baking sheet and roast 10 minutes. 3. Add zucchini to the other side of the baking sheet, drizzle with a little olive oil, and season. 4. Season cod with paprika, salt, and pepper. Nestle fillets between the vegetables. 5. Roast everything together 12–14 minutes until cod flakes easily and vegetables are tender. 6. Mix remaining olive oil with parsley and dill. 7. Drizzle herb oil over the fish and vegetables. Finish with lemon juice.