Our Paleo Family

Lemon and Dill Roasted Cod and Vegetables

If you’re looking for a quick, easy and really delicious healthy meal to start the new year, look no further.This Lemon and Dill Roasted Cod and Veggie bake is really, really good. I will confess that my kids didn’t love it, but it’s because I used ghee for my cooking fat. They absolutely hate the taste of ghee. If I had used bacon fat or even coconut oil, they would have loved it I’m sure because cod is one of their favorite types of fish. So bear that in mind when you choose your cooking fat. It will impart flavor and that will affect the dish. For the record, my husband and I loved it with ghee.


I usually buy individually portioned, frozen fish filets. You can find wild caught fish in the freezer section of most grocery stores and it is a fraction of the price of fresh. Plus, you get the convenience factor of being able to defrost just the amount you need. In my Whole Foods, the frozen fish is right beside the fresh. They don’t always have the same varieties, but there is usually at least one type of wild caught fish available. I find that firmer varieties, such as cod or halibut, are just as good frozen as they are fresh. Some softer fish, like salmon or tilapia, tend to get more watery when frozen.

If you have people in your house who don’t care for fish, try this dish. The crispy vegetables have a natural sweetness to them and the lemon and herbs are really fresh tasting, but not over-powering. One trick I’ve used to hook my kids on a dish like this is to throw in one potato. They just love starches and don’t get many of them. White potatoes may not be paleo in some people’s definition, but they are a real, whole food and we eat them in moderation, usually in this type of preparation. One little yukon gold roasted along with the other veggies is so delicious. They get really crispy and golden, just like french fries, but really better! (If you are following the autoimmune protocol, just leave out the potato since it’s a nightshade.)

I have listed particular vegetables to use in this recipe, but feel free to use whatever you have on hand. Broccoli, cauliflower, asparagus, and green beans would all be great substitutes or additions.

Trim Healthy Mama Plan notes: Reduce the fat to 1 Tbsp. to keep this meal in FP mode. Keep the recipe as is, but eliminate the potato for Deep S.

Lemon and Dill Roasted Cod and Vegetables
Print Recipe
Fresh, healthy, yet still hearty. A great way to start the year!
Servings Prep Time
4 servings 10 minutes
Cook Time
35-40 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
35-40 minutes
Lemon and Dill Roasted Cod and Vegetables
Print Recipe
Fresh, healthy, yet still hearty. A great way to start the year!
Servings Prep Time
4 servings 10 minutes
Cook Time
35-40 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
35-40 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 425 degrees. Place 3 tablespoons of cooking fat on a large rimmed sheet pan and place in oven while it preheats.
  2. While oven and pan heat, chop all of your vegetables into approximately 1/2 inch cubes (except the spinach). Try to keep them all about the same size.
  3. Once oven is hot, remove pan and carefully place vegetables on pan (not the spinach). Sprinkle on 1/2 tsp. salt and 1/2 tsp. pepper, or however much seasoning you prefer. Using two rubber spatulas, toss veggies with fat and seasoning. Spread to an even layer over pan and return to oven. Bake 20-25 minutes, until vegetables are tender and browned, stirring once during cooking time.
  4. While vegetables are roasting, combine the remaining 1 tablespoon of fat (melted), lemon juice, dill, chives and additional 1/4 tsp. salt and pepper. Toss the fish filets in this mixture.
  5. Once vegetables are browned, remove tray from oven, sprinkle spinach over the vegetables and lay fish over top of that. Pour on all of the lemon and herb mixture. Return to oven and bake until fish flakes easily with a fork or tip of a knife. My cod filets were very thick and took 15 minutes to cook. Fish cooks very quickly, so just check on it every 5 minutes and remove from the oven as soon as the fish is cooked through. Serve hot!
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