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🍽️ Oven Cod with Roasted Beetroot and Pumpkin

316 kcal · 30 min · 4 servings

Oven Cod with Roasted Beetroot and Pumpkin Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat your oven to 200 degrees Celsius for top and bottom heat. If you are using fan-assisted (convection) mode, set it to 180 degrees Celsius.
  2. 2. Wash the pumpkin thoroughly. Cut it open, remove the seeds, and slice the flesh into wedges.
  3. 3. Wash the beetroot. Peel it and cut it into thin strips.
  4. 4. Peel the onion. Cut it in half and slice each half into strips.
  5. 5. Place the pumpkin, beetroot, and onion strips in a bowl. Add 2 tablespoons of olive oil, fresh thyme sprigs, salt, and pepper, then mix everything well.
  6. 6. Spread the vegetables evenly on a baking sheet. Put them in the oven and roast them for 20 minutes until golden brown.
  7. 7. Wash the lemon thoroughly.
  8. 8. Grate 1 teaspoon of the lemon's green zest (be careful: only the colored part, not the white pith underneath).
  9. 9. Squeeze the juice out of the lemon.
  10. 10. Place the cod fillets in a bowl. Add 1 tablespoon of olive oil, the lemon zest, 1 teaspoon of lemon juice, a little maple syrup, salt, and pepper.
  11. 11. Rub the spices and oil well into the fish. Let the fish marinate for a short moment.
  12. 12. Take the baking sheet with the vegetables out of the oven after 20 minutes.
  13. 13. Push the vegetables to the side to make space in the center.
  14. 14. Place the marinated cod fillets in the center of the baking sheet.
  15. 15. Put the sheet back into the oven. Bake the fish for another 10 to 12 minutes.
  16. 16. The fish is done when it is opaque white and juicy.
  17. 17. Take the sheet out of the oven. Divide the vegetables among the plates.
  18. 18. Place the cod fillets on top of the vegetables.
  19. 19. Taste the dish and add a little more salt and pepper if needed.
  20. 20. Serve the dish immediately. Enjoy your meal!

Nutrition per serving