Roasted Cod with Cassava
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
One of my favorite weeknight dinners is this roasted cod with cassava because it comes together in just under an hour and tastes like you spent way more effort than you actually did. The cod is incredibly lean and packed with protein, making it perfect for anyone watching their health, while the cassava root is this starchy, naturally sweet vegetable that becomes wonderfully tender and caramelized in the oven. What I love most is how simple the whole thing is: you just toss everything with olive oil, garlic, and warming spices like smoked paprika and cumin, then let the oven do the work. It's a dish that feels a little special but honestly couldn't be easier to pull off.
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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