Name: Lemon herb baked cod
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 9 oz cod fillet, patted dry; 6 oz red potatoes, cut into 1-inch pieces; 3.5 oz green beans, trimmed; 2 1/4 tsp olive oil; 2 cloves garlic, minced; 1 tbsp lemon juice; 1/2 tsp dried parsley; 3/4 tsp salt; 1/2 tsp black pepper; 1 oz lemon, thinly sliced into rounds

Nutrition

Per serving

441 calories

Protein: 47g; 40% of calories
Carbs: 42g; 36% of calories
Fat: 12g; 24% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat your oven to 400°F. On a half-sheet pan, toss the potatoes and green beans with almost all of the olive oil, reserving half a teaspoon for the fish. Season with half the salt and half the black pepper. Spread them into a single layer and roast for 15 minutes.
In a small bowl, whisk together the minced garlic, lemon juice, dried parsley, the remaining salt and pepper, and the reserved half teaspoon of olive oil. Ensure your cod fillet is about 1 inch thick, folding under any thin tail ends to even it out.
Move the vegetables to one side of the sheet pan and brush the empty spot with a tiny bit of oil from the pan. Place the cod on the sheet. Spoon the lemon-garlic mixture over the fish and top with lemon slices. Bake for 12 to 15 minutes, until the fish is opaque and flakes easily and the potatoes are tender. If the fish is done but potatoes need more time, remove the cod and roast the vegetables for 5 more minutes. Done when flakes easily, 145°F.

Nutrition

Ingredients

Instructions

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