Herb-Baked Cod with Roasted Squash

Ingredients

• 2 fillets cod
• 1 medium butternut squash
• 1 cup baby carrots
• 3 tbsp extra virgin olive oil
• 1 lemon
• 1 tbsp fresh rosemary
• 1 tbsp thyme
• 2 tbsp fresh basil
• 1 tbsp fresh chives
• 1 tsp sea salt
• 0.5 tsp coarsely ground pepper
• 1 tbsp honey
• 1 tsp white balsamic vinegar
• 2 tbsp pomegranate seeds
• 2 tbsp pine nuts

Instructions

1. 1Preheat oven to 400°F (200°C). Toss butternut squash and baby carrots with 2 tbsp olive oil, honey, white balsamic vinegar, 1/2 tsp sea salt, and 1/4 tsp coarsely ground pepper. Spread on a baking sheet and roast for 15 minutes.
2. 2While vegetables roast, pat cod fillets dry. Drizzle with remaining 1 tbsp extra virgin olive oil, lemon juice, 1/2 tsp sea salt, 1/4 tsp coarsely ground pepper, rosemary, and thyme.
3. 3After 15 minutes, add cod fillets and lemon slices to the baking sheet with the vegetables. Continue baking for 12-15 minutes, or until cod is opaque and flakes easily.
4. 4Garnish the baked cod and roasted squash with fresh basil, chives, pomegranate seeds, and pine nuts before serving.