Roasted Cod in No Thyme

It is nights like these where all I want to do is slip into my pajamas, pour myself a glass of red wine, and retire to my bed with a novel.  In fact, this is what I usually fantasize about doing most weekday evenings!  After a full day of work, dinner becomes more of an after thought than something I look forward to.  How can I make dinner something that is special, beautiful and wholesome amidst the hustle and bustle of the dreaded work week?  


Next time your family or significant other rolls their eyes at the thought of another crock-pot creation, consider your oven as your new secret supper weapon!  Roasting is a quick and easy way to prepare a wide variety of foods. Here is something I threw together in a hurry.  It did, indeed, transform a weary Wednesday into a fresh dining experience worthy of a slow Sunday!

Roasted Cod in "No Thyme"

Another firm white fish can be used, such as halibut or haddock.
Garnishing with lemon wedges adds flavor and decoration.

As the oven was preheating, I threw in a roasting pan full of chopped winter-inspired vegetables. Make sure to cover the veggies with some tin foil to give them a bit of steaming time. After about 20-30 minutes, remove the foil and let roast for another 15-20, or until the tops get a bit caramelized and crunchy. This equates to about the same amount of time that the fish requires for baking as well. Therefore, the veggies and fish will finish roasting at the same time!  Clean up? No problem. Just line your baking sheets or roasting pans with tin foil.  There is time for that book in bed after all!

My mix: Carrots, cauliflower, frozen brussels, squash.
Toss with olive oil and spices that you enjoy.
I recommend nutmeg and ginger for tasty twist!

Roasted Cod in No Thyme
Serves 4

4 cod fillets, fresh or thawed
4 Tbsp. olive oil
1 lemon, washed, sliced thinly
Dried thyme (about 1 teaspoon)
Salt and pepper

Pre-heat the oven to 450 degrees F.  Line a roasting pan with tin foil. Coat each fish fillet with a Tablespoon of olive oil, then sprinkle with salt and pepper and dried thyme leaves (about 1/4 teaspoon of each spice per fillet). Garnish with thinly sliced lemon slices, or squirt with lemon juice. Place into the oven, uncovered, and roast for about 15 minutes or until fish is tender but cooked through. Accompany with a chilled white wine and roasted seasonal vegetables.