By Juanita Franco
Preheat the oven to 200°C (400°F).
Peel and chop the mixed root vegetables (carrots, parsnip, turnip) into even-sized chunks. Spread them on a large baking sheet.
Drizzle 2 tbsp of olive oil over the vegetables, sprinkle with salt and pepper, and toss to coat evenly. Roast in the preheated oven for 30-35 minutes, or until vegetables are tender and golden brown.
While the vegetables are roasting, prepare the cod fillets. Season both sides with salt, pepper, and half of the lemon juice.
Place the cod fillets in a baking dish and drizzle with 1 tbsp of olive oil. Add the minced garlic and spread evenly over the fish. Bake in the oven for 15-20 minutes, or until the fish is opaque and flakes easily with a fork.
In a saucepan over medium heat, add the cooked green lentils and the remaining 1 tbsp of olive oil. Stir in the remaining lemon juice and a pinch of salt and pepper. Cook until the lentils are warmed through.
Chop the fresh parsley and stir it into the warm lentils just before serving.
Serve the baked cod fillets alongside the roasted root vegetables and warm lentil salad. Garnish with extra parsley if desired.
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By Juanita Franco
This Main Course Healthy Seafood Gluten-Free recipe is ready in 50 minutes and features cod fillets, mixed root vegetables (carrots, parsnip, turnip), green lentils (cooked) and other delicious ingredients. Contains 500 calories total.
Preheat the oven to 200°C (400°F).
Peel and chop the mixed root vegetables (carrots, parsnip, turnip) into even-sized chunks. Spread them on a large baking sheet.
Drizzle 2 tbsp of olive oil over the vegetables, sprinkle with salt and pepper, and toss to coat evenly. Roast in the preheated oven for 30-35 minutes, or until vegetables are tender and golden brown.
While the vegetables are roasting, prepare the cod fillets. Season both sides with salt, pepper, and half of the lemon juice.
Place the cod fillets in a baking dish and drizzle with 1 tbsp of olive oil. Add the minced garlic and spread evenly over the fish. Bake in the oven for 15-20 minutes, or until the fish is opaque and flakes easily with a fork.
In a saucepan over medium heat, add the cooked green lentils and the remaining 1 tbsp of olive oil. Stir in the remaining lemon juice and a pinch of salt and pepper. Cook until the lentils are warmed through.
Chop the fresh parsley and stir it into the warm lentils just before serving.
Serve the baked cod fillets alongside the roasted root vegetables and warm lentil salad. Garnish with extra parsley if desired.
Calories per Serving: 500
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