BAKED COD WITH JULIENNED VEGETABLES

BAKED COD WITH JULIENNED VEGETABLES

Here’s a light, colorful, and flavorful recipe for Baked Cod with Julienned Vegetables — a wholesome dish that looks elegant but is simple enough for a weeknight dinner. 🐟🥕🥦

The mild, flaky cod pairs beautifully with tender-crisp vegetables and a drizzle of olive oil and lemon — it’s healthy, aromatic, and full of natural sweetness.

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🐟 Baked Cod with Julienned Vegetables

🍋 Ingredients (Serves 4)

For the Fish:

• 4 cod fillets (about 6 oz each)

• 2 tablespoons olive oil

• 2 tablespoons lemon juice (freshly squeezed)

• 1 teaspoon lemon zest

• 2 cloves garlic, minced

• ½ teaspoon salt

• ¼ teaspoon black pepper

• Optional: a pinch of paprika or chili flakes for gentle heat

For the Vegetables:

• 1 carrot, julienned (thin matchstick strips)

• 1 zucchini, julienned

• 1 small red bell pepper, julienned

• 1 small yellow bell pepper, julienned

• ½ small leek or onion, thinly sliced

• 1 tablespoon olive oil

• ½ teaspoon salt

• ¼ teaspoon pepper

• Optional: a sprig of thyme, dill, or parsley for fragrance

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👩‍🍳 Instructions

Step 1: Preheat and Prepare

1. Preheat your oven to 400°F (200°C).

2. Lightly oil a baking dish or line it with parchment paper.

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Step 2: Season the Cod

1. In a small bowl, whisk together olive oil, lemon juice, zest, garlic, salt, and pepper.

2. Place the cod fillets in the baking dish and brush generously with the lemon mixture.

3. Let it marinate while you prepare the vegetables (about 10 minutes).

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Step 3: Prepare the Vegetables

1. Toss the julienned vegetables (carrot, zucchini, peppers, leek/onion) with olive oil, salt, and pepper in a bowl.

2. Arrange the vegetables around and over the cod fillets in the baking dish.

   • This helps the fish steam gently and absorb all the veggie flavors.

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Step 4: Bake

1. Cover the dish loosely with foil.

2. Bake for 15–18 minutes, or until the cod flakes easily with a fork.

   • Thicker fillets may need up to 20 minutes.

3. Remove the foil for the last 5 minutes to let the vegetables roast lightly and gain color.

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Step 5: Serve

1. Plate each fillet with a nest of the colorful vegetables.

2. Spoon any pan juices over the top.

3. Garnish with fresh herbs (parsley, dill, or thyme) and an extra squeeze of lemon.

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🌿 Serving Ideas

• Serve with steamed rice, couscous, or garlic mashed potatoes.

• For extra richness, drizzle a bit of melted butter or light cream sauce over the fish before serving.

• Pairs beautifully with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.

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💡 Tips

• Julienne evenly: thin, uniform strips cook faster and look more elegant.

• Don’t overbake: cod is delicate — remove as soon as it flakes easily.

• You can also wrap each fillet and vegetables in parchment (“en papillote”) for a beautiful individual presentation and extra moisture retention.

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🧾 Quick Recipe Card

Baked Cod with Julienned Vegetables
🐟 4 cod fillets
🥕 Carrots, zucchini, peppers, leek — all julienned
🍋 Olive oil, lemon, garlic, herbs
Bake at 400°F for 15–18 minutes → serve hot with herbs and lemon