One dish meal! Baked cod recipe with lemon butter and vegetables ready in 30 minutes! The cod fillets are tender flaky and oven baked to perfection, plus easy!
2tsplemon zestabout 1 whole lemon, save the lemon for serving
3tbspfinely minced parsley leavesleaves only no stems
3tbspfinely minced cilantro leavesleaves only no stems
3tbspfinely chopped chive
¼tspcoarse sea saltor to taste
A small pinchground black pepperor to taste
Instructions
Preheat the oven to 400°F (204 °C).
Pat dry the cod and place them in a 12-inch round casserole skillet (or dish) that’s oven safe. Season the fish with 2 tbsp olive oil, ½ tsp salt, and a few rounds of black pepper.
Place the sliced zucchini around and between the fillets. Don’t cover the fillets so the fish can cook evenly. Add the diced carrots. Sprinkle ¼ tsp salt and 1 tbsp oil over the vegetables.
Send it to the oven, uncovered, in the middle rack for 20 minutes. The fish is cooked when the center internal temperature reaches 145°F (63°C), or until the fish is opaque and flakes easily with a fork.
In the meantime, make the herb butter. Combine all the ingredients from butter to pepper in a small bowl. Use a fork to mash and combine well.
As soon as the fish is out of the oven, while it's still hot, drizzle with 1 more tbsp of olive oil. Add about 1 tbsp of the herb butter on top of each cod fillet. Cover the pan for 5 minutes to allow the butter to melt.
Drizzle with lemon juice and serve with sliced lemon wedges on the side. Serve immediately.
Notes
Variation:
Season the fish with a small pinch of chili powder or paprika powder to make it a little spicy.
Substitute finely minced dill for cilantro.
Substitute cashew butter for tahini (sesame paste).
For better texture, use only the leafy parts of parsley and cilantro and finely mince them. Do not use the stems.For reference, I use a 3.3 qt. 12-inch round Enameled Cast Iron Covered Casserole Skillet.