Lemon-Garlic Baked Wild Cod with Roasted Beets & Carrots + Romaine-Radish Salad
Bright, early-spring WA dinner: quick-baked wild cod with lemon-garlic, plus roasted beets and carrots (both strong March picks) and a crunchy romaine-radish side salad.
Back to full listIngredients
- Wild Caught Pacific Cod Fillets 12 oz (0.75 lb) $14.99/lb
- Loose Red Beets 12 oz, peeled and cut into 3/4-inch wedges $2.89/lb
- Carrots 8 oz, cut into sticks $1.69/lb
- Romaine Lettuce 1 head, chopped $2.99
- Kroger® Radishes 6 oz, thin-sliced $2.49
- Pompeii® Lemon Juice 2–3 tbsp, divided $2.50 (sale)
- Garlic 2 cloves, minced $1.50 each
- Pantry: oil, salt, black pepper as needed
Instructions
- Heat oven to 425°F. Line a sheet pan (or use two zones on one pan).
- Toss beets and carrots with 1–1.5 tbsp oil, 3/4 tsp salt, and pepper. Roast 30 minutes, flipping once halfway, until tender and caramelized.
- Pat cod dry. After veggies have roasted ~30 minutes, push them to one side of the pan and add cod (or use a second small pan).
- Mix 1 tbsp oil with 1–2 tbsp lemon juice and the minced garlic. Spoon over cod; season with salt and pepper. Bake 10–12 minutes until cod is opaque and flakes easily.
- Salad: Toss chopped romaine and sliced radishes with 1 tbsp lemon juice, 1 tbsp oil, 1/2 tsp salt, and pepper.
- Serve cod with roasted beets/carrots and the romaine-radish salad.
Cook time: 55 minutes
Estimated cost: $12–18
Health notes: ~600–800 kcal per serving depending on oil. Lean protein; lots of micronutrients from beets/carrots and leafy greens. Keep it lighter with less oil and extra salad.
Drink pairing: Unoaked Chardonnay or Sauvignon Blanc—clean, citrus-friendly pairings for cod and lemon.