Roasted Cod with Cauliflower
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
There's something wonderfully simple about this roasted cod with cauliflower that keeps me coming back to it again and again. The beauty of this dish is how quickly it comes together in just 40 minutes total, making it perfect for busy weeknights when you want something that feels special without the fuss. Cod is such a lean protein and pairs beautifully with roasted cauliflower, which is packed with vitamin C and fiber to keep you feeling satisfied. The garlic, lemon, and fresh herbs bring brightness to every bite, while the butter and olive oil create a luxurious sauce that ties everything together. This is real comfort food that's actually good for you, and it won't break the bank either.
Ella x
Ingredients
- 4cod fillets(6 oz each, pat dry)
- 1 large headcauliflower florets(cut into bite-sized pieces)
- 4 tablespoonsolive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 3garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 3 tablespoonsunsalted butter
- 2 tablespoonsfresh parsley(chopped)
- 1 teaspoonfresh thyme(dried works if fresh unavailable)
- 1 teaspoonlemon zest
- ½ teaspoonpaprika
Detail level
Instructions
- 1
Preheat oven to 400°F (200°C). Toss cauliflower florets with 2 tablespoons olive oil, salt, pepper, and paprika on a large baking sheet. Arrange in a single layer.
Tip: Don't overcrowd the pan—cauliflower needs space to roast and caramelize properly.
- 2
Roast cauliflower for 15 minutes until it begins to brown at the edges.
- 3
While cauliflower cooks, pat cod fillets dry with paper towels and season both sides with salt and pepper.
Tip: Drying the fish ensures better browning and prevents steam from making it soggy.
- 4
After cauliflower has roasted for 15 minutes, push it to the sides of the sheet. Add remaining 2 tablespoons olive oil to the empty center and place cod fillets skin-side up.
- 5
Return baking sheet to oven and roast for 10-12 minutes until cod is opaque and flakes easily with a fork.
Tip: Cod cooks quickly—watch carefully to avoid overcooking and drying it out.
- 6
While fish finishes cooking, melt butter in a small saucepan over low heat. Add minced garlic and cook for 1 minute until fragrant, then remove from heat.
- 7
Stir lemon juice, lemon zest, fresh parsley, and thyme into the garlic butter until combined.
- 8
Remove baking sheet from oven and drizzle the lemon-herb butter over the cod and cauliflower. Garnish with additional fresh parsley if desired.
Tip: The warm fish will help the butter sauce coat everything beautifully.
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