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Herb Butter Cod And Vegetables

Herb Butter Cod And Vegetables Recipe - White fish is foolproof to make, and cod in particular is pretty much impossible to mess up: It cooks quickly. It’s hard to overcook, unless you really forget about it. And it will absorb any flavor you add to it. A little herb butter and lemon is definitely my favorite way to cook cod. It’s simple, easy and bursting with flavor.

SERVES 4
MACROS
Fat: 19.4 g
Carbs: 18.6 g
Net carbs: 12.9 g
Protein: 27.6 g
Fiber: 5.7 g
Herb Butter Cod And Vegetables Recipe

Ingredients

  • ½ butternut squash, peeled and diced
  • 1 head broccoli, cut into florets
  • 2 tbsp (30 ml) avocado oil
  • Sea salt and black pepper
  • ¼ cup (57 g) softened unsalted butter
  • 4 cloves garlic, grated
  • 1 tsp chopped fresh rosemary
  • 1 tbsp (1 g) chopped fresh cilantro leaves
  • 4 boneless, skinless cod fillets
  • 2–4 lemon slices

How to make Herb Butter Cod And Vegetables

  1. Preheat the oven to 400°F (200°C, or gas mark 6).
  2. Place the butternut squash and broccoli florets on a large sheet pan lined with parchment paper. Drizzle the avocado oil over the vegetables and season with a couple pinches of salt and pepper. Toss the vegetables and scatter them in a single layer. Roast the vegetables for 15 minutes.
  3. In the meantime, add the butter, garlic, rosemary and cilantro to a bowl and stir to combine.
  4. Season each piece of fish with salt and pepper on both sides and rub about 1 tablespoon (15 ml) of the butter mixture all over each cod fillet.
  5. Remove the vegetables from the oven and push them to one side of the sheet pan. Place the cod fillets on the other side of the sheet pan and add the lemon slices around the fish. Return the pan to the oven and bake until the cod is opaque and flakes easily using a fork, about 12 to 15 minutes.
  6. Allow the fish to cool for a few minutes before serving.