Baked Cod in Lemony White Wine Sauce with Roasted Root Vegetables

The Inspiration…

Sometimes I walk past the fish counter at the grocery store, and something just calls out to me. These Cod Loins did just that the other day. They looked plump and fresh, and I just had to have them. Cod is such a great, versatile fish to use. It is flaky and slightly firm when cooked. It is a great neutral base for so many flavors, but one of my favorite combinations is lemon, white wine, and herbs. Since the fish isn’t overly heavy or meaty, I wanted to make a side dish that had a little bit of substance and bite to it. I had both carrots and turnip in my fridge, so I decided to rub those down with some olive oil and a spice blend and roast them. This meal is so great and really easy to throw together!

You’ll want to get your root vegetables going before the fish since they will take longer to cook. Cut your vegetables into a french-fry shape. Throw them on a baking sheet and rub them down with olive oil and a blend of garlic powder, chili powder, cayenne (optional), paprika, and salt. Get those in the oven at 425 degrees. I like to bake them for about 20 minutes, pull them out and toss them around on the pan, then put them back in the oven for another 15-20 minutes. I love when they get a little bit of a char on the outside and are tender, but still have a little chew to them.

While the root vegetables cook, prepare your cod. You’ll want 4 cod loins seasoned with salt and garlic powder. Place them in a baking dish. Sprinkle your scallions and parsley over the top. Then pour in your white wine and lemon juice mixture. Top each piece of fish with a slice of lemon and you’re ready to bake. Stick the dish in the oven with the vegetable when you take them out to toss them on the pan (after 20 minutes). The fish takes about 18-20 minutes to cook so your dinner will be timed out perfectly. I like to serve these two items with a fresh green salad, but brown rice would also be delicious with some of that lemony white wine sauce on top.

This dish is easy and delicious. It will impress your guests for a Saturday night dinner party or be a crowd pleaser with your family on a weeknight. Try it out!

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Baked Cod in Lemony White Wine Sauce with Roasted Root Vegetables

Yield: 4

Author: Julia Goodrich

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

This recipe is a quick and surefire way to impress your family or dinner guests! Light, flaky cod baked in a lemony white wine sauce is bright and flavorful. Pair it with spiced roasted root vegetables for a little kick and to bulk up the meal.

Ingredients

For the Cod

• 4 6-oz cod loins
• 2 tsp kosher salt
• 1 tsp garlic powder
• 2 cloves garlic, minced
• 1/3 cup dry white wine (I used Pinot Grigio)
• 1/2 lemon, zested and juiced
• 1/4 cup scallions, chopped
• 2 TBSP Fresh parsley, chopped

For the Root Vegetables

• 2 lbs. carrots, sliced
• 1 large turnip, sliced
• 1 1/2 tsp garlic powder
• 1/2 tsp chili powder
• 1/4 tsp cayenne (Optional)
• 1/2 tsp paprika
• 1 tsp kosher salt
• 2 TBSP olive oil

Instructions

To prepare the cod

1. Take your 4 cod loins, each seasoned with 1/4 tsp salt and 1/4 tsp garlic powder. Place them in a baking dish.
2. Sprinkle your garlic, scallions, and parsley over the top of the fish.
3. Mix your white wine, lemon juice and 1 tsp kosher salt. Pour this into the baking dish.
4. Top each piece of fish with a slice of lemon and you’re ready to bake.
5. Stick the dish in the oven with the vegetables when you take them out to toss them on the pan (after 20 minutes).
6. Cook for 18-20 minutes. The fish should be flaky and opaque.

To prepare the Root Vegetables

1. You’ll want to get your root vegetables going before the fish since they will take longer to cook. Preheat your oven to 425 degrees.
2. Wash and peel your vegetables. Cut them into a french-fry shape.
3. Place them on a baking sheet and rub them down with olive oil and the blend of garlic powder, chili powder, cayenne (optional), paprika, and salt.
4. Bake them for about 20 minutes, pull them out and toss them around on the pan, then put them back in the oven for another 15-20 minutes.
5. They should have a little bit of a char on the outside and be tender, but still have a little chew to them.

Nutrition Facts

Calories

337.36

Fat

8.88

Sat. Fat

1.26

Carbs

28.19

Fiber

7.92

Net carbs

20.25

Sugar

13

Protein

33.53

Sodium

2033.55

Cholesterol

73.14

Nutrition information is calculated using an ingredient database and should be considered an estimate.

https://joyfulforkfull.com/blog/baked-cod-in-lemony-white-wine-sauce-with-roasted-root-vegetables

Carrot, Turnip, Root Vegetables, Cod, White Wine, Lemon, Garlic, Scallion, Parsley, Roasted, Spiced

Dinner, Sides

Mediterranean