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Preheat the oven to 400°F.
In a large bowl, toss potatoes with 3 teaspoons of the oil, 1/2 teaspoon of the salt and lemon.
Roast on a parchment-paper-lined baking sheet, tossing halfway through, until tender, about 45 minutes.
Meanwhile, combine parsley, bread crumbs, horseradish, carrots, 1/4 teaspoon of the salt and remaining 2 teaspoons oil.
Season cod all over with remaining 1/4 teaspoon salt and top with carrot mixture.
Remove potatoes and lemons from the baking sheet and keep warm.
Arrange cod on the same baking sheet and roast until just cooked through, about 15 minutes.
Serve with potatoes and lemons.