There is something grounding about a tray-bake. When I step into my kitchen after a long day, the last thing I want is a sink full of pots and pans. This recipe is a staple in my household because it highlights the natural beauty of the harvest. Heirloom carrots—whether they are deep purple, pale yellow, or bright orange—bring more than just color to the plate; they bring a complex, concentrated sweetness that intensifies as they caramelize in the oven.

Cod is the ideal partner here. It’s a lean, clean-tasting fish that absorbs the fragrance of the garlic and lemon without overpowering the carrots. As the fish roasts, the edges become tender and the center stays succulent. When you pull the baking sheet from the oven, the smell of roasted thyme and citrus is enough to make anyone stop what they are doing and pull up a chair.

Freshness is the secret ingredient here. Try to find carrots with the greens still attached, as they tend to be the freshest. If you can’t find heirloom varieties, standard organic carrots will work beautifully.

• 4 Cod fillets (6oz each), skinless and boneless
• 1lb Heirloom carrots, scrubbed (peeling is optional if they are clean)
• 3 tbsp Extra virgin olive oil
• 1 large Lemon, thinly sliced into rounds
• 2 cloves Garlic, thinly sliced or smashed
• 1 tsp Fresh thyme leaves (or a few sprigs if you prefer the rustic look)
• Sea salt & freshly cracked black pepper to taste
• Fresh flat-leaf parsley for garnish

1. Preheat and Prep: Set your oven to 400°F. Line a large, heavy-duty baking sheet with parchment paper. This makes cleanup effortless.
2. Roast the Roots: Toss your scrubbed carrots with half the olive oil, a generous pinch of sea salt, and the fresh thyme. Spread them in a single layer. Roast for about 15-20 minutes. You want them to start looking tender-crisp and showing a bit of golden color at the edges.
3. Assemble: Move the carrots to the sides of the tray to create a space in the center. Place your cod fillets in that space. Drizzle the remaining oil over the fish and season with a little more salt and pepper.
4. Aromatic Layering: Place a few lemon slices directly on top of each fillet and scatter the sliced garlic over the fish and carrots. The lemon will steam the fish gently while the garlic infuses the oil.
5. Final Bake: Return the tray to the oven for 12–15 minutes. The fish is done when it is opaque throughout and flakes easily when nudged with a fork.

Leftovers hold up surprisingly well if stored properly. Place the fish and carrots in an airtight glass container in the refrigerator for up to two days. To reheat, avoid the microwave if possible; it tends to rubberize the fish. Instead, place the leftovers in a small oven-safe dish and warm them at 300°F until just heated through.