Slow Roasted Cod with Broccolini, Winter Squash, And Mint

Make your oven do all the work.

By Camille Styles
CS Cleanse, Slow Roasted Cod

As someone who really loves food, I could never get on board with a dietary plan that didn’t include the joy of sitting down to a great dinner each night. It’s truly something I look forward to all day. So when I’m creating the recipes for our annual #CSCleanse, I’m always thinking about how to infuse each recipe, and especially dinner, with layers of flavor from fresh herbs, spices, and citrus (all flavor-packed ingredients that also happen to be full of nutrients and feel-good minerals.) CS Cleanse, Slow Roasted Cod

This slow-roasted cod with broccolini, squash, and mint is one of my favorite #CSCleanse recipes to date. It feels downright elegant, yet comes together in minutes, bakes right in one pan, and is brimming with healthy, in-season ingredients that’ll make you feel so good after polishing it off. Just a few zesty flavor-enhancers (mint, lemon, and garlic) pack a major punch and make this feel restaurant-level. Work smarter, not harder, people.

CS Cleanse, Slow Roasted Cod

You could make this with any firm white fish — I used cod, but halibut, grouper, or rockfish would work beautifully, too. Swap out the delicata squash for butternut, and feel free to use any citrus or fresh green herbs. It’s a formula that’s infinitely adaptable and very much worth repeating. Scroll on for the recipe.

Slow Roasted Cod with Broccolini, Winter Squash, and Mint

Serves 2

Slow Roasted Cod with Broccolini, Winter Squash, And Mint

By Camille Styles


  • 1 8-10 oz piece of cod or halibut
  • 1 delicata squash, sliced into 1/2" thick rounds, seeds removed
  • 1 bunch broccolini, ends removed
  • 3 tablespoons olive oil
  • 3 garlic cloves, 2 thinly sliced and 1 minced
  • salt and pepper
  • 2 lemons, 1 zested and juiced and 1 sliced
  • 1 bunch of mint


  1. Preheat oven to 425.
  2. Toss together sliced squash and broccolini with sliced garlic cloves, two tablespoons of olive oil, and salt and pepper.
  3. Spread out on a foil-lined baking sheet or roasting pan, and roast for about 25 minutes.
  4. Meanwhile, season the fish with one tablespoon olive oil, zest and juice of 1 lemon, minced garlic, and salt and pepper.
  5. When squash is beginning to get tender, remove veggies from oven, and turn oven down to 350 degrees.
  6. Place fish on top of the veggies and return to the oven. Cook until fish easily flakes with a fork, about 13 minutes.
  7. Remove from oven, top with a few torn mint leaves and a drizzle of olive oil and garnish with sliced lemon.

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