Ingredients
4 cod fillets (6 ounces each)
1 lemon, sliced and zested
2 tablespoons fresh dill, chopped
2 tablespoons olive oil
2 cloves garlic, minced
1 head broccoli, cut into florets
Salt and pepper to taste
Instructions
Preheat oven to 400°F (200°C).
In a shallow dish, combine lemon slices, lemon zest, dill, olive oil, and minced garlic to create a marinade.
Season the cod fillets with salt and pepper, then place in the marinade to coat evenly. Allow to marinate for 15 minutes.
On a large baking sheet, spread the broccoli florets in a single layer and season with a pinch of salt, pepper, and a drizzle of olive oil.
Place the cod fillets on the same baking sheet, positioning them next to the broccoli. Ensure the lemon and dill from the marinade come into contact with the fish while baking.
Roast for 20 minutes or until the cod is cooked through and flakes easily with a fork, and the broccoli is tender with slightly charred edges.
Serve immediately while hot.
Notes
To ensure even baking, use a rimmed baking sheet for easier cleanup.
For extra flavor, consider adding chopped cherry tomatoes or sliced red onion in the marinade before roasting.
Leftover cod can be stored in the refrigerator for up to two days. Reheat in the oven at 350°F (175°C) for 5–7 minutes.
To boost nutrition, serve with a side of whole grain couscous or quinoa.
- Prep Time: 15
- Cook Time: 20
- Category: Mediterranean Table
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Healthy
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg