Roasted Cod with Carrot and Thyme
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 40 minutes from start to table. Cod is such a lean, delicate fish that becomes beautifully tender when roasted, and it pairs wonderfully with sweet caramelized carrots and aromatic thyme. The white wine and butter create a simple pan sauce that ties everything together, while the fresh lemon brightness keeps the whole dish feeling light and elegant. Best of all, this meal won't break the bank since cod is affordable and you probably have most of these ingredients on hand already.
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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