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Autumn Herb-Crusted Cod with Roasted Root Vegetables
Autumn Herb-Crusted Cod with Roasted Root Vegetables

Autumn Herb-Crusted Cod with Roasted Root Vegetables
A flavorful and nutritious dinner featuring cod with a herb crust, paired with seasonal roasted root vegetables.
Autumn Herb-Crusted Cod with Roasted Root Vegetables

This meal provides a good balance of protein, carbohydrates, and vegetables, supporting muscle recovery and energy replenishment after a day of training.

Ingredients:
1
Servings
  • 200
    g
     cod fillet
  • 10
    g
     parsley
  • 5
    g
     thyme
  • 1
    tsp
     lemon zest
  • 2
    tbsp
     olive oil
  • 100
    g
     carrot
  • 100
    g
     parsnip
  • 100
    g
     beetroot
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 45 minutes
Autumn Herb-Crusted Cod with Roasted Root Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. In a bowl, mix parsley, thyme, lemon zest, salt, and black pepper.
  3. Brush cod fillet with olive oil and coat with the herb mixture.
  4. Place cod on a baking sheet lined with parchment paper.
  5. Cut carrot, parsnip, and beetroot into even pieces.
  6. Toss vegetables with olive oil, minced garlic, salt, and pepper.
  7. Spread vegetables on another baking sheet.
  8. Roast vegetables for 25-30 minutes until tender.
  9. Bake cod in the oven for the last 10-12 minutes of vegetable roasting time.
  10. Serve cod with roasted vegetables.
Nutrition Per Serving 600 g Per 100g
Energy 418 kcal 70 kcal
Protein 40 g 6.7 g
Fibre 10 g 1.7 g
Salt 2 g 0.3 g
Sugar 15 g 2.5 g
Carbohydrates 45 g 7.5 g
Fat 20 g 3.3 g
  • 200
    g
     cod fillet
  • 10
    g
     parsley
  • 5
    g
     thyme
  • 1
    tsp
     lemon zest
  • 2
    tbsp
     olive oil
  • 100
    g
     carrot
  • 100
    g
     parsnip
  • 100
    g
     beetroot
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

In a bowl, mix parsley, thyme, lemon zest, salt, and black pepper.

Brush cod fillet with olive oil and coat with the herb mixture.

Place cod on a baking sheet lined with parchment paper.

Cut carrot, parsnip, and beetroot into even pieces.

Toss vegetables with olive oil, minced garlic, salt, and pepper.

Spread vegetables on another baking sheet.

Roast vegetables for 25-30 minutes until tender.

Bake cod in the oven for the last 10-12 minutes of vegetable roasting time.

Serve cod with roasted vegetables.

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