Baked Cod with Lemon and Olive Oil
Total Time: 01h 00m
Hands-on Time: 00h 20m
Makes: 4 servings
Serve this simple baked cod with lemon and olive oil over savory roasted vegetables for an easy, nourishing meal.
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Ingredients
- 1 cup fresh broccoli crowns
- 1 cup baby portobello mushrooms, quartered
- 1 cup peeled, chopped carrots
- 1 cup peeled, chopped parsnips
- 2 cloves garlic, peeled and sliced
- 3 tablespoons extra virgin olive oil
- 2 1/2 teaspoons Worcestershire sauce
- Frontier Co-op® Sea Salt
- Frontier Co-op® Organic Black Pepper
- 2 teaspoons Frontier Co-op® Organic Seafood Seasoning
- 1 1/2 pounds fresh cod fillets
- 1 large lemon, sliced
Directions
- Preheat oven to 375 degrees.
- In a large bowl, toss together broccoli crowns, mushrooms, carrots, parsnips, garlic, olive oil, Worcestershire sauce, salt and pepper.
- Pour vegetables onto a baking sheet and spread them out in a single layer.
- Roast vegetables at 375 for 15 minutes. While they cook, prepare the cod (instructions below).
- After 15 minutes, pull the baking sheet out of the oven and stir the vegetables with a spatula or pair of tongs.
- Return the vegetables to the oven for an additional 20 to 25 minutes, until vegetables have browned and are easily pierced with a fork. Top with baked cod and serve immediately.
- Rub Frontier Original Organic Seafood Seasoning into the cod on all sides.
- Place cod on a separate baking sheet and top with lemon slices.
- Bake at 375 for 15 to 17 minutes until cooked through.
- Serve over roasted vegetables.
