Roasted Cod with Broccoli

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.

   Tip: Using parchment paper prevents sticking and makes the pan easier to wash.

2. 2

   In a large bowl, toss the broccoli florets with 2 tablespoons of olive oil, half the minced garlic, salt, and black pepper until evenly coated.

   Tip: Make sure the broccoli is completely dry before roasting for maximum crispiness.

3. 3

   Spread the seasoned broccoli on one side of the prepared baking sheet, leaving space for the cod fillets on the other side.

4. 4

   Pat the cod fillets dry with paper towels, then arrange them on the empty space of the baking sheet. Brush the fish with 1 tablespoon of olive oil and season with salt, pepper, and thyme.

   Tip: Drying the cod ensures it develops a nice surface and cooks more evenly.

5. 5

   Roast everything in the preheated oven for 18-22 minutes, or until the cod is opaque and flakes easily with a fork and the broccoli is tender with crispy edges.

   Tip: Check the cod at the 18-minute mark by gently pressing it with a fork.

6. 6

   While the fish and broccoli roast, melt the butter in a small skillet over medium heat. Add the remaining garlic and sauté for 1 minute until fragrant.

   Tip: Don't let the garlic brown, or it will taste bitter.

7. 7

   Stir in the white wine, lemon zest, red pepper flakes, and cherry tomatoes. Simmer for 3-4 minutes, then squeeze the lemon juice into the pan and remove from heat.

   Tip: The cherry tomatoes will soften slightly and release their juices into the sauce.

8. 8

   Transfer the roasted cod and broccoli to serving plates, drizzle the warm lemon-garlic butter sauce over the top, and garnish with fresh thyme before serving.

   Tip: Serve immediately while the fish is still hot for the best texture and flavor.