Cabillaud au Four, Pommes de Terre Nouvelles et Carottes

Baked Cod, New Potatoes, and Carrots

A delicious quick dinner for every night of the week.

  • Servings: 4 people

  • Cooking time: Approximately 25 minutes

Ingredients

  • 500 g young carrots (tops removed, halved lengthwise)

  • 500 g new potatoes (halved, or quartered if large)

  • 2 tbsp olive oil

  • 1 tsp fresh thyme

  • Guérande sea salt (or fine salt) and freshly ground pepper

  • 700 g skinless and boneless cod, cut into 4 pieces


Preparation

  1. Preheating: Preheat your oven to 200°C. Line a large baking sheet with parchment paper or aluminum foil.

  2. Roasting vegetables: Toss carrots, potatoes, olive oil, thyme, and a generous pinch of salt and pepper on the baking sheet until well coated. Spread the vegetables in a single layer and bake until almost tender, about 15 minutes.

  3. Cooking fish: Season the cod generously with salt and pepper. Remove the baking sheet from the oven. Push the vegetables to the edges of the sheet and place the cod pieces in the center.

  4. Finishing cooking: Return to the oven until the cod is opaque and flakes easily, about 10 minutes.

Serve the cod with the hot carrots and potatoes.

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