Roasted Cod with Cauliflower

Instructions

1. 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. 2

   Roast cauliflower for 15 minutes until it begins to brown at the edges.

3. 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. 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. 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. 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. 7

   Stir lemon juice, lemon zest, fresh parsley, and thyme into the garlic butter until combined.

8. 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.