Name: Lemon garlic cod with roasted beets
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 serving
Ingredients: 10 oz Atlantic cod fillets, patted dry; 4 oz beets, peeled and cut into 1/2-inch wedges; 3.5 oz green beans, trimmed; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 3/4 tsp salt; 1/2 tsp black pepper; 1/2 cup water

Ingredients

9 items

10 oz Atlantic cod fillets, patted dry
4 oz beets, peeled and cut into 1/2-inch wedges
3½ oz green beans, trimmed
1 tsp extra virgin olive oil
1 tbsp lemon juice
2 cloves garlic, minced
¾ tsp salt
½ tsp black pepper
½ cup water

Instructions

Prep 15 min · Cook 40 min

Preheat your oven to 400°F. Line one side of a half-sheet pan with parchment paper. Toss the beets with half of the olive oil, half the salt, and half the black pepper. Spread them in a single layer, cover the beet section tightly with foil, and roast for 25 minutes.
While the beets roast, whisk the lemon juice, minced garlic, the remaining olive oil, and the remaining salt and pepper in a small bowl. Place the cod fillets on the empty side of the sheet pan and brush the lemon mixture over the top.
Remove the foil from the beets. Return the pan to the oven and bake the cod and beets together for 12 to 15 minutes. Done when fish flakes easily and is opaque in the center, 145°F.
While the fish finishes, bring water to a boil in a small saucepan with a steamer basket. Add the green beans, cover, and steam for 5 to 6 minutes until bright green and tender.
Arrange the lemon garlic cod fillets on a plate next to the roasted beets and steamed green beans. Done when 145°F in the thickest part.

Nutrition

Ingredients

Instructions

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