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Roasted Cod and Carrots with Turmeric Tzatziki

Serves 4
Time 1 hr
Mild, flaky cod is ideal for roasting, and cooking it on the same baking sheet with sweet young carrots couldn’t be simpler. Our vibrant, quick sauce made with Greek yogurt and grated fresh turmeric root comes together in a snap, but you could stir a scant 1 teaspoon dried turmeric into prepared tzatziki for a similar condiment.
Special Diets:
Ingredients
  • Olive spray oil
  • 1 (3-inch-long) piece fresh turmeric root scrubbed
  • 1 small clove garlic
  • 1 1/3 cup plain reduced-fat (2%) Greek yogurt
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon fine sea salt divided
  • 2 bunches small carrots with tops preferably multicolored (about 12)
  • 4 teaspoons extra-virgin olive oil divided
  • 1 1/2 pound boneless, skinless cod fillet cut into 4 equal pieces
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons chopped fresh mint, dill or cilantro
Method

Preheat the oven to 425°F. Lightly coat a large rimmed baking sheet with spray oil. To make the turmeric tzatziki, grate turmeric and garlic on the small holes of a box grater. Transfer to a small bowl and stir in yogurt, cayenne and 1/4 teaspoon of the salt. Cover and refrigerate tzatziki.

Trim off all but about 1 inch of carrot tops. Peel carrots if you like. If any are more than about 3/4 inch thick at their widest point, halve them lengthwise. Place carrots on the prepared baking sheet. Sprinkle with 1/2 teaspoon of the salt and drizzle with 2 teaspoons of the oil. Toss to coat, and then spread in a single layer. Roast for 12 minutes.

Sprinkle cod with black pepper and remaining 1/4 teaspoon salt. After carrots have roasted for 12 minutes, push them to one half of the baking sheet and place cod on the other half. Drizzle cod with remaining 2 teaspoons oil. Roast until cod is just opaque in the center and carrots are tender and browned, 10 to 12 minutes more. Sprinkle cod and carrots with mint and serve with tzatziki.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • Olive spray oil
  • 1 (3-inch-long) piece fresh turmeric root scrubbed
  • 1 small clove garlic
  • 1 1/3 cup plain reduced-fat (2%) Greek yogurt
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon fine sea salt divided
  • 2 bunches small carrots with tops preferably multicolored (about 12)
  • 4 teaspoons extra-virgin olive oil divided
  • 1 1/2 pound boneless, skinless cod fillet cut into 4 equal pieces
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons chopped fresh mint, dill or cilantro