There’s something about simple, traditional fish dishes that just works, time and time again. This oven-baked cod with root vegetables is one of my absolute favorites when I want something that tastes like real, proper food but doesn’t require a lot of fuss. Everything roasts together in one dish, and the fresh lemon sauce elevates the whole meal into something a bit extra special.
I love the combination of juicy cod and sweet, caramelized root vegetables. There’s something very Norwegian and homey about this dish – it reminds me of Sunday dinners at grandma’s house, but in a slightly more modern version. The cod stays incredibly moist when it bakes on top of the vegetables, and the lemon sauce provides the perfect fresh contrast to the sweet root vegetables.
This is also a fantastic dish to make when you have guests. You don’t need to stand and stress by the stove – everything happens in the oven while you can spend time with your company. And it looks absolutely beautiful when you serve it straight from the baking dish!
Ingredients
- 600 g cod fillet, preferably boneless
- 500 g carrots
- 400 g parsnips
- 300 g rutabaga
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp dried thyme
- 2 cloves garlic, finely chopped
- Fresh parsley for garnish
- Lemon Sauce:
- 3 dl heavy cream
- Juice and zest of 1 lemon
- 1 tbsp all-purpose flour
- 1 tsp Dijon mustard
- 0.5 tsp salt
- 0.25 tsp white pepper
Instructions
Preheat the oven to 200°C. Peel the carrots, parsnips, and rutabaga, and cut them into roughly 2-3 cm pieces. The more uniform the size, the more evenly they'll roast. Toss the root vegetables with olive oil, salt, pepper, thyme, and garlic in a large ovenproof dish. Spread evenly and roast in the oven for 20 minutes.
While the vegetables are roasting, prepare the cod. Cut the fish into four equal portions and check that there are no bones remaining. Salt lightly on both sides and let it come to room temperature while the vegetables get nice color. This is a tip I learned – room temperature fish cooks more evenly!
Remove the dish from the oven after 20 minutes and place the cod pieces on top of the root vegetables. Brush the fish with a little olive oil if you like. Return to the oven and bake for 10-12 minutes until the fish is just cooked through – it should be white and flake easily with a fork. Be careful not to overcook, or the cod will become dry.
While the fish is baking, make the lemon sauce. Heat the heavy cream in a saucepan over medium heat. Whisk in the flour gradually to avoid lumps. Add the lemon juice, finely grated lemon zest, mustard, salt, and pepper. Let the sauce simmer gently for 3-4 minutes until it thickens slightly. Taste and adjust – you want a nice balance between the freshness of lemon and creamy richness.
Remove the fish and vegetables from the oven. Serve each portion with a generous dollop of lemon sauce and sprinkle with fresh chopped parsley. I like to serve this with boiled potatoes or a good Moroccan bread to soak up all that delicious sauce. This is good, simple everyday food that's also perfect for entertaining!
Notes
Tip: Use fresh cod if possible, but frozen works great too – just thaw it completely before cooking. You can vary the root vegetables depending on what you have – celeriac and sweet potato are also excellent alternatives. The sauce can be made ahead and reheated when ready to serve.
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