Roasted Cod with Cassava
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
Flaky white cod fillets paired with crispy roasted cassava cubes, finished with a bright cilantro-lime glaze for a light yet satisfying meal.
Ella x
Ingredients
- 4cod fillets(6 oz each, patted dry)
- 1½ poundscassava root(peeled and cut into 3/4-inch cubes)
- 5 tablespoonsolive oil
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 4garlic cloves(minced)
- 2lime(zested and juiced)
- 237 mlfresh cilantro(chopped)
- 1 teaspoonsmoked paprika
- 1 teaspooncumin
- 2 tablespoonsbutter
Detail level
Instructions
- 1
Preheat oven to 425°F. On a large baking sheet, toss cassava cubes with 3 tablespoons olive oil, 1/2 teaspoon salt, paprika, and cumin until evenly coated.
Tip: Parboiling cassava for 5 minutes before roasting reduces overall cooking time and ensures even tenderness.
- 2
Spread cassava in a single layer and roast for 20 minutes, stirring halfway through, until golden and crispy at the edges.
Tip: Don't overcrowd the pan—use two sheets if needed for better browning.
- 3
While cassava roasts, combine minced garlic, lime zest, lime juice, cilantro, and remaining 2 tablespoons olive oil in a small bowl to create the glaze.
Tip: Prepare this mixture fresh just before serving to keep the cilantro vibrant.
- 4
After cassava has roasted 20 minutes, push it to the sides of the baking sheet and arrange cod fillets in the center.
Tip: Space fillets evenly for consistent cooking.
- 5
Season cod fillets with remaining salt and black pepper, then brush half of the cilantro-lime glaze over each fillet.
Tip: Reserve some glaze to drizzle at the end for fresh flavor.
- 6
Dot each cod fillet with 1/2 tablespoon butter and roast together with cassava for 12-15 minutes until cod flakes easily with a fork.
Tip: Cod cooks quickly—check at 12 minutes to avoid overcooking and drying out.
- 7
Remove from oven and drizzle remaining cilantro-lime glaze over cod and cassava just before serving.
Tip: A squeeze of fresh lime juice at the table adds extra brightness.
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