Baked Lemon Cod with Roasted Winter Vegetables

SERVES 4

Serve a delightful dinner tonight with this flaky, herbed cod and roasted winter vegetables. The cod is bathed in a simple lemon butter sauce then paired with tender sweet carrots, red onion, and winter zucchini. This dish will easily make its way into your weekly meal rotation!

1. Preheat the oven to 400F. 
2. In a large bowl, combine the prepped onions, carrots, zucchini, and garlic. Toss with the olive oil, salt, pepper, and thyme until the vegetables are coated.
3. Spread the vegetables in an even layer on a rimmed baking sheet, and roast at 400°F for 35-40 minutes until the vegetables are tender and browning. Stir halfway through the roasting process to ensure even cooking. Remove from the oven and set aside.
4. While the vegetables roast, grease a baking dish and place the cod inside.
5. In a small bowl, combine the melted butter, olive oil, garlic, lemon juice, lemon zest, and paprika. Brush the cod with the butter mixture and add the lemon rounds around the cod. Add the remaining butter mixture to the dish. Evenly sprinkle the cod with salt and pepper.
6. Reduce the temperature to 375°F. Bake the cod in the oven for 16-18 minutes —until the cod turns opaque, flaky, and the internal temperature is 145°F.
7. Serve the cod with the winter vegetables and fresh parsley. Spoon any remaining broth from the cod baking dish over the top of each serving. Enjoy!

INGREDIENTS

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