Mild, flaky cod is ideal for roasting, and cooking it on the same baking sheet with sweet young carrots couldn’t be simpler. Our vibrant, quick sauce made with Greek yogurt and grated fresh turmeric root comes together in a snap, but you could stir a scant 1 teaspoon dried turmeric into prepared tzatziki for a similar condiment.
- Olive spray oil
- 1 (3-inch-long) piece fresh turmeric root, scrubbed
- 1 small clove garlic
- 1 1/3 cups plain reduced-fat (2%) Greek yogurt
- 1/8 teaspoon cayenne pepper
- 1 teaspoon fine sea salt, divided
- 2 bunches small carrots with tops, preferably multicolored (about 12)
- 4 teaspoons extra-virgin olive oil, divided
- 1 1/2 pounds boneless, skinless cod fillet, cut into 4 equal pieces
- 1/4 teaspoon ground black pepper
- 3 tablespoons chopped fresh mint, dill or cilantro
Preheat the oven to 425°F. Lightly coat a large rimmed baking sheet with spray oil. To make the turmeric tzatziki, grate turmeric and garlic on the small holes of a box grater. Transfer to a small bowl and stir in yogurt, cayenne and 1/4 teaspoon of the salt. Cover and refrigerate tzatziki.
Trim off all but about 1 inch of carrot tops. Peel carrots if you like. If any are more than about 3/4 inch thick at their widest point, halve them lengthwise. Place carrots on the prepared baking sheet. Sprinkle with 1/2 teaspoon of the salt and drizzle with 2 teaspoons of the oil. Toss to coat, and then spread in a single layer. Roast for 12 minutes.
Sprinkle cod with black pepper and remaining 1/4 teaspoon salt. After carrots have roasted for 12 minutes, push them to one half of the baking sheet and place cod on the other half. Drizzle cod with remaining 2 teaspoons oil. Roast until cod is just opaque in the center and carrots are tender and browned, 10 to 12 minutes more. Sprinkle cod and carrots with mint and serve with tzatziki.
Per Serving:300 calories (70 from fat), 8g total fat, 2g saturated fat, 80mg cholesterol, 810mg sodium, 18g carbohydrate (4g dietary fiber, 10g sugar), 38g protein