Roasted Cod with Cabbage
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour with minimal fuss. Roasted cod with cabbage is a beautifully simple dish that lets quality ingredients shine through. The cod is delicate and flaky, while the cabbage becomes wonderfully tender and slightly caramelized in the oven. What I love most is that cabbage is packed with vitamin C and fiber, making this meal as nourishing as it is delicious. Plus, it's genuinely budget friendly and requires just one pan, so cleanup is a breeze. Fresh lemon and thyme brighten everything up perfectly.
Ella x
Ingredients
- 4cod fillets(6 oz each, skin-on)
- 1green cabbage(sliced into 1-inch wedges)
- 1red onion(cut into thin wedges)
- 5 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 1fresh lemon(zested and halved)
- 3 sprigsfresh thyme
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½ teaspoonpaprika
- 59 mlvegetable broth
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Tip: Parchment paper prevents sticking and makes cleanup easier.
- 2
Arrange the sliced cabbage and red onion wedges on the prepared baking sheet. Drizzle with 3 tablespoons of olive oil, season with half the salt, pepper, and paprika. Toss to coat evenly.
Tip: Spreading vegetables in a single layer ensures even roasting and caramelization.
- 3
Roast the vegetables for 12 minutes until they begin to soften and develop golden edges.
- 4
While vegetables roast, pat the cod fillets dry with paper towels. Brush them on both sides with the remaining 2 tablespoons of olive oil, then season with remaining salt, pepper, and paprika.
Tip: Dry fish before seasoning helps achieve a better sear and prevents moisture loss during cooking.
- 5
Remove the baking sheet from the oven and nestle the seasoned cod fillets among the roasted vegetables. Scatter minced garlic and thyme sprigs over everything.
- 6
Pour the vegetable broth around the cabbage and cod, being careful not to pour directly over the fish. Return to the oven for 12-15 minutes until the cod is opaque and flakes easily with a fork.
Tip: Broth adds moisture and steam to help cook the vegetables and cod evenly.
- 7
Remove from the oven and drizzle the lemon zest and juice over the entire dish. Garnish with fresh chopped parsley.
Tip: Lemon juice added at the end brightens flavors without becoming bitter during cooking.
- 8
Serve immediately while hot, ensuring each plate has a cod fillet with a generous portion of roasted cabbage and pan juices.
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