Cod Cheeks with Roasted Root Vegetables

Ingredients

• about 450 g Cod Cheeks
• 2 medium Carrots
• 2 medium Parsnips
• 1 medium Sweet Potato
• 2 tablespoons Avocado Oil
• 1 tablespoon Rosemary
• 1 tablespoon Thyme
• 0.5 teaspoon Garlic Powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Peel the 2 medium carrots, 2 medium parsnips, and 1 medium sweet potato. Cut them into roughly 2.54 cm bite-sized pieces.
3. 3In a large bowl, combine the chopped root vegetables with 2 tablespoons of avocado oil, 1 tablespoon of rosemary, 1 tablespoon of thyme, 0.5 teaspoon of garlic powder, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Toss everything together until the vegetables are evenly coated.
4. 4Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for 20 minutes.
5. 5Carefully remove the baking sheet from the oven. Place the about 450 g of cod cheeks on top of the roasted vegetables.
6. 6Return the baking sheet to the oven and continue roasting for another 10 minutes. The cod cheeks are done when they are opaque and flake easily when gently pressed with a fork. The internal temperature of the fish should reach 63°C.

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