Dill Lemon Cod with Roasted Corn Pasta
Zesty Dill Lemon Cod over Roasted Corn and Herb Pasta
Ingredients:
2 cod fillets (about 6 oz each)
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
1 tablespoon fresh dill, chopped
1 garlic clove, minced
Salt and black pepper to taste
2 cups corn kernels (fresh or frozen, thawed)
8 oz pasta (penne or rotini)
1 tablespoon butter or olive oil
1/4 cup grated Parmesan cheese (optional)
2 tablespoons chopped parsley
1/2 teaspoon chili flakes (optional for spice)
Directions:
Preheat oven to 400°F (200°C).
Toss the corn kernels with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15–20 minutes until lightly golden.
While the corn roasts, cook pasta in salted boiling water according to package directions. Drain and set aside.
In a small bowl, whisk together olive oil, lemon juice, zest, Dijon mustard, garlic, dill, salt, and pepper.
Brush this mixture over both sides of the cod fillets and let them marinate for 10 minutes.
Heat a nonstick skillet over medium heat. Cook cod fillets for about 4–5 minutes per side until flaky and opaque.
In a large bowl, toss the cooked pasta with roasted corn, butter (or olive oil), parsley, and Parmesan cheese. Add chili flakes if desired.
Serve the cod fillets on top of the roasted corn pasta. Garnish with extra lemon zest and fresh dill.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 425 kcal | Servings: 2 servings