YOUR SOLIN GENERATED RECIPE
Roasted Cod with Root Vegetables
Oven-roasted cod fillets served over a bed of tender leeks, carrots, and potatoes, finished with a bright and zesty lemon-herb drizzle.
INGREDIENTS
8 oz Cod fillet
1 medium Potato
1 medium Carrot
1 cup Leek
1 tbsp Olive oil
0.5 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Lemon juice
1 tsp Fresh thyme
PREPARATION
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
Scrub the potato and carrot, then dice them into uniform half-inch cubes; thinly slice the leek using only the white and light green parts.
Place the diced vegetables and sliced leeks on the baking sheet, toss with half of the olive oil, half of the sea salt, and half of the black pepper.
Roast the vegetables for 20 minutes, tossing halfway through, until they are tender and starting to brown.
Pat the cod fillets dry with a paper towel and place them on top of the roasted vegetable medley.
Drizzle the fish with the remaining olive oil and lemon juice, then season with the remaining sea salt, black pepper, and fresh thyme.
Return the pan to the oven and bake for 10-12 minutes until the cod is opaque and flakes easily with a fork.