Roasted Cod with Carrot and Thyme
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Delicate white cod fillets paired with caramelized roasted carrots, finished with a bright lemon butter sauce and fresh herbs for an elegant yet simple weeknight dinner.
Ella x
Ingredients
- 4cod fillets(6 oz each, skin-on)
- ½ kgcarrots(cut into 2-inch batons)
- 4 tablespoonsolive oil
- 3garlic cloves(minced)
- 2 teaspoonsfresh thyme(or 1 teaspoon dried)
- 1lemon(zest and juice)
- 2 tablespoonsunsalted butter
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 59 mldry white wine
- 1shallots(thinly sliced)
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat your oven to 425°F. Toss the carrot batons with 2 tablespoons of olive oil, half the minced garlic, thyme, salt, and pepper on a large baking sheet. Spread in a single layer and roast for 12 minutes until they begin to caramelize.
Tip: Cut carrots to similar size for even cooking.
- 2
Pat the cod fillets dry with paper towels and season both sides generously with salt and pepper. This ensures better browning and flavor development.
Tip: Dry fish crisps better and browns more evenly.
- 3
Remove the baking sheet from the oven and create two spaces between the carrots. Drizzle the remaining olive oil in these spaces and place the cod fillets skin-side up. Scatter the remaining garlic and sliced shallots around the fish.
Tip: Skin-side up helps the fish stay moist while the skin crisps.
- 4
Return to the oven and roast for 10-12 minutes until the cod is opaque and flakes easily with a fork, and the carrots are tender and golden brown.
Tip: Do not overcook the cod or it will become dry; 10 minutes is usually perfect for 6 oz fillets.
- 5
While the fish and carrots finish roasting, melt the butter in a small saucepan over medium heat. Add the lemon juice and zest, stirring gently until combined. Remove from heat and set aside.
Tip: Don't let the butter brown; keep heat moderate.
- 6
Once the cod and carrots are cooked through, carefully transfer them to a serving platter, keeping them arranged attractively.
Tip: Use a fish spatula to gently lift the delicate fillets.
- 7
Drizzle the lemon butter sauce over the cod and carrots. Garnish with fresh parsley and any remaining lemon zest for brightness and color contrast.
Tip: The warm fish will help melt the butter sauce evenly.
- 8
Serve immediately while the dish is still hot, with crusty bread or steamed potatoes on the side if desired.
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