An easy keto fish recipe, this sheet pan broiled cod and roasted rutabaga is sure to become a low carb favorite!
Course Main Course
Prep Time 10 minutesminutes
Cook Time 50 minutesminutes
Servings 2
Calories 398kcal
Ingredients
1smallrutabagapeeled and diced into approx. 1 inch pieces
2tbspavocado oil
1/2tspTony Chachere's Creole Seasoning
1poundcod (2 approx. 7 ounce fillets)
1tbsplemon juice
1tbspbuttermelted
salt & pepperto taste
Instructions
Preheat oven to 400 degrees.
In large bowl, toss together rutabaga and avocado oil. Add creole seasoning and continue to toss until rutabaga is evenly coated.
Line a broil safe baking sheet, with non-stick foil, and spread rutabaga in an even layer along the edges of the pan (leaving space in the middle to later add fish).
Bake, on center rack, for 40 minutes.
Remove from oven and add cod fillets to middle of baking sheet.
Drizzle lemon juice evenly over each fillet and baste each with butter. Sprinkle top of each fillet with salt and pepper.
Place oven rack on second notch from the top and broil, with oven door cracked open, for about 5 minutes, careful to make sure rutabaga does not burn (if you notice the rutabaga starting to burn, lower the oven rack so it is further away from the heating coil).
Remove pan from oven, transfer rutabaga to a separate dish, and return sheet pan, with cod, to oven to continue broiling an additional 10 minutes.