Roasted Cod with Roasted Root Vegetables, Olives and Lemon Oil
Oven roasted beetroot, carrot, parsnip and red onion with thyme, served with cod in the roasting tray and lemon oil.
- 600 g cod fillets, skinless
- 3 whole beetroot, medium
- 3 whole carrot, medium
- 2 whole parsnip, medium
- 100 g Kalamata olives, pitted
- 50 ml olive oil
- 2 whole lemon, whole
- 6 whole fresh thyme sprigs
- 3 whole garlic cloves
- 5 g sea salt
- 2 g black pepper
- 1 whole red onion, small
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C. Line a large roasting tray with baking parchment.
- Step 2
Peel and cut beetroot, carrot, and parsnip into 2cm chunks. Thinly slice red onion.
- Step 3
Toss root vegetables and red onion with 30ml olive oil, salt, pepper, and thyme sprigs. Spread on the roasting tray.
- Step 4
Roast for 25 minutes until vegetables are beginning to caramelize and soften.
- Step 5
While vegetables roast, zest both lemons and juice one lemon. Finely mince garlic. Combine zest, juice, minced garlic, and remaining 20ml olive oil in a small bowl.
- Step 6
After 25 minutes, push vegetables to the sides of the tray. Pat cod fillets dry and place in the centre.
- Step 7
Brush cod with half the lemon oil mixture and season with salt and pepper.
- Step 8
Scatter Kalamata olives around the cod. Roast for 12 minutes until cod is opaque and flakes easily with a fork.
- Step 9
Remove from oven. Drizzle remaining lemon oil over cod and vegetables.
- Step 10
Serve directly from the tray or plate individually with roasted vegetables and olives.
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