Roasted cod with veggies

Method

1. Defrost cod fillets, if frozen.
2. Preheat oven to 390°F.
3. Place cod fillets in a roasting pan or baking dish.
4. Place mixed veggies in a different roasting pan than the one that includes the fillets. This way the veggies are not going to get a cod flavor.
5. Pour 2 tablespoons of olive oil over the cod fillets.
6. Pour the remaining olive olive oil over the mixed veggies.
7. (Optional) Add the garlic underneath the mixed veggies. (Note: if the garlic is on top it’ll burn when roasted and release a bad smell. Keep it tucked in below the veggies.)
8. Sprinkle half salt and pepper over the fillets and mixed veggies.
9. Flip the fillets and sprinkle them with the remaining salt and pepper.
10. Add water to the veggies’ pan bottom. Pour it slowly in a corner of the pan so that it doesn’t rinse the seasoning off the veggies.
11. Place the veggies’ pan in the oven. Store the cod pan in the fridge.
12. Chop parsley and store in a bowl in the fridge.
13. 40 minutes later take the cod pan out of the fridge and place in the oven next to the veggies’ pan.
14. Continue baking each pan for another 25 min or until veggies and cod are tender.
15. If at any point while backing the bottom of the veggies pan is completely dry but the potatoes are not done yet, then add a little bit of water (usually less than ½ a cup.)
16. In a small bowl, add the olive oil and the lemon juice. Stir to create a unified sauce.
17. Remove food from oven. Allow veggies to cool for 10 minutes before serving.
18. With a tablespoon add olive oil and lemon sauce over the fish.
19. Sprinkle chopped parsley, capers (optional) over the fish. Bon appetit!