Baked Atlantic Cod with Spring Potatoes and Carrots

A lovely quick dinner for any weeknight. 

Serves 4

1 lb. young carrots with greens trimmed, halved lengthwise

1 lb. baby potatoes, halved or quartered if large

2 Tbsp. olive oil

1 tsp. fresh thyme

Kosher salt and freshly ground black pepper

1½ lb. boneless skinless cod, cut into 4 pieces

Heat the oven to 400°F. Line a large baking sheet with foil and toss the carrots, potatoes, olive oil, thyme, and a generous pinch of salt and pepper until coated. Spread the vegetables out evenly in a single layer and bake until almost tender, about 15 minutes.

Season the fish generously with salt and pepper. Remove the vegetable from the oven. Push the vegetables to the edges of the pan and place the cod in the center of the baking sheet. Bake until the cod is opaque, about 10 minutes.

Serve the cod with the potatoes and carrots.