Lemon Rosemary Cod Bake

Meal Slot:

Dinner

Prep Time:

minutes

Cook Time:

minutes

Protein:

Carbs:

Fat:

Cuisine:

Mediterranean

Allergens:

Fish

Serves:

Cod fillets bake with baby potatoes and cherry tomatoes in olive oil, lemon, rosemary, and garlic powder until flaky and fragrant.

Heat oven to 400°F (205°C). Line a sheet pan with parchment for easier cleanup (optional).
Toss baby potatoes with a little olive oil, salt, pepper, rosemary, and garlic powder. Roast until just tender.
Push potatoes to the sides and add cherry tomatoes. Pat cod dry, place on the pan, and season the fish lightly with salt and pepper.
In a small bowl, mix the remaining olive oil with lemon zest and juice, rosemary, and garlic powder. Brush this over the cod (drizzle any extra over the veggies).
Return to the oven and roast 12–15 minutes, until the fish flakes easily with a fork (internal temp about 145°F / 63°C).
Rest 2 minutes and serve with extra lemon if desired.