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Lemon Rosemary Cod Bake

Balanced
Dairy-Free
High Protein
Vegetarian
One-Pot
Lemon Rosemary Cod Bake
Meal Slot:
Dinner
Prep Time:
15
minutes
Cook Time:
35
minutes
Calories:
480
Kcal
Protein:
35
g
Carbs:
42
g
Fat:
15
g
Cuisine:
Mediterranean
Allergens:
Fish
Serves:
4
Description

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

Ingredients
  • Cod fillets 1½ lb (about 4 portions)
  • Baby potatoes 2 lb, halved
  • Cherry tomatoes 1 pint (10 oz / ~280 g)
  • Olive oil ¼ cup (4 tbsp)
  • Lemon 1 large, zest + 2–3 tbsp juice
  • Dried rosemary 1 tsp
  • Garlic powder 1 tsp
  • Kosher salt 1 tsp or to taste
  • Black pepper ½ tsp or to taste
Directions
  1. Heat oven to 400°F (205°C). Line a sheet pan with parchment for easier cleanup (optional).
  2. Toss baby potatoes with a little olive oil, salt, pepper, rosemary, and garlic powder. Roast until just tender.
  3. 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.
  4. 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).
  5. Return to the oven and roast 12–15 minutes, until the fish flakes easily with a fork (internal temp about 145°F / 63°C).
  6. Rest 2 minutes and serve with extra lemon if desired.

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