Name: Baked cod with herbs and root vegetables
Total time: 50 min
Yield: 4 servings
Ingredients: 1 lb carrots, peeled and cut in 2-inch sticks; 12 oz parsnips, peeled and cut in 2-inch sticks; 12 oz Yukon gold potatoes, scrubbed and cut in ¾-inch chunks; 2 tbsp olive oil, divided; 1 tsp garlic powder; 1 tbsp fresh thyme leaves; 2 tbsp chopped fresh parsley; 1 tbsp chopped fresh dill; 4 cod fillets (5 oz / 140 g each), thawed if frozen; 1 tsp lemon zest; 3 tbsp lemon juice (1 large lemon); ⅜ tsp salt, divided; ¼ tsp black pepper

Ingredients

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1 lb carrots, peeled and cut in 2-inch sticks
12 oz parsnips, peeled and cut in 2-inch sticks
12 oz Yukon gold potatoes, scrubbed and cut in ¾-inch chunks
2 tbsp olive oil, divided
1 tsp garlic powder
1 tbsp fresh thyme leaves
2 tbsp chopped fresh parsley
1 tbsp chopped fresh dill
4 cod fillets (5 oz / 140 g each), thawed if frozen
1 tsp lemon zest
3 tbsp lemon juice (1 large lemon)
⅜ tsp salt, divided
¼ tsp black pepper

Method

Nutrition

Estimated

Per 1 fillet with about 1½ cups roots · serving size 1 of 4

Calories338

Total fat	8.3 g
Saturated fat	1.2 g
Sodium	386 mg
Total carbohydrate	38.3 g
Dietary fiber	8.9 g
Total sugars	at least 9.7 g (2 rows carry no value)
Protein	28.5 g

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