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