Thyme-Basted Cod with Cheesy Roasted Vegetables

flaky cod, fresh thyme, butternut squash, broccoli, tangy goat cheese


Serves: 2 Servings | Time to Table: 25 Minutes | Calories: 525 | Category: Mediterranean Diet, Gluten-Free, Low-Carb, Pescatarian | Allergens: Contains Fish (Cod) + Milk (Goat Cheese). Processed in a facility that handles milk, eggs, soy, fish, shellfish + wheat | Excellent Source of: Fiber, Potassium, Protein, Vitamin A, Vitamin C | Good Source of: Calcium, Iron


  • - Measuring Spoons
  • - Nonstick skillet
  • - Rimmed Baking Sheet

What You Need:

  • - Aluminum Foil
  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Non-Stick Cooking Spray
  • - Olive Oil

What We Send:

  • - Broccoli Florets
  • - Butternut Squash Cubes
  • - Cod
  • - Fresh Thyme
  • - Goat Cheese

Wine Pairings by @grapefriend

Explore Fiano for this mild dish – its hazelnut, yellow apple notes will be a lovely match.

Beer Pairings

With slight bitter notes, a hop-forward American IPA will balance the sweetness of the butternut squash.

TK Table Talk:

What food smell makes you most nostalgic?

What To Do:

1. Cod may arrive slightly frozen. Thaw as needed.

Thyme-Basted Cod with Cheesy Roasted Vegetables - Step 1

2. Roast vegetables: Preheat oven to 425°F. Line a rimmed baking sheet with aluminum foil and coat with nonstick cooking spray. Toss together butternut squash, broccoli, 1 tablespoon olive oil and ¼ teaspoon each salt and pepper on prepared baking sheet. Bake 20 minutes, or until browned and tender, stirring once, adding ONLY 1 tablespoon thyme leaves during last 2 minutes of roasting.

Thyme-Basted Cod with Cheesy Roasted Vegetables - Step 2

3. Cook Cod: Sprinkle cod with ¼ teaspoon each salt and pepper. Heat 2 tablespoons olive oil in a nonstick skillet over medium-high heat. Add cod and cook 2 minutes on each side. Add a few thyme sprigs to oil in the pan and baste cod with seasoned oil until fish flakes with a fork.

Thyme-Basted Cod with Cheesy Roasted Vegetables - Step 3

4. Finish Vegetables: Sprinkle roasted vegetables with goat cheese and let stand for a few minutes to allow goat cheese to melt slightly.

To Serve: Divide vegetables and cod between serving plates.

Pro Tip:

Tilt the skillet to easily spoon up seasoned oil to baste the fish.

Spice it Up!: Add some toasted pecans to the roasted vegetables for some crunch.

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.