Lemon Herb Dijon Cod with Roasted Carrots
Brighten up your dinner table with this elegant, zesty low-FODMAP cod recipe that is completely SIBO-friendly. This easy sheet pan meal features a tender, flaky cod fillet coated in a vibrant glaze of tangy Dijon mustard, fresh lemon juice, and fragrant herbs, roasted to perfection alongside sweet, caramelized carrots. Ready in under 30 minutes with very minimal cleanup, it is a beautifully balanced, restaurant-quality meal designed to make healthy weeknight cooking a total breeze.
Specifically designed for sensitive digestive tracts, this gluten-free and dairy-free dinner relies on naturally gut-safe root vegetables and safe condiments to deliver immense flavor without the bloating or gas. Because it skips the garlic and onion commonly hidden in seafood seasonings, you can enjoy a comforting, high-protein meal with complete peace of mind. It is the perfect, stress-free choice for anyone actively managing IBS, following a SIBO protocol, or looking for a clean, nutrient-dense single-serving dinner.
Ingredients
- 5 oz. Cod Fillet
- 1 Cup Carrots, Sliced
- 1 tbsp. Olive Oil
- 1 tsp. Dijon Mustard
- 1 tsp. Lemon Juice
- ½ tsp Dried Parsley (or Italian Seasoning)
- Salt and Pepper
Preparation
Step 1
Preheat oven to 400°F and line a baking sheet with parchment paper.
Step 2
Toss carrots with half the olive oil, salt, and pepper. Spread on the baking sheet and roast for 10–12 minutes.
Step 3
While carrots roast, mix Dijon mustard, lemon juice, parsley, and a pinch of salt in a small bowl.
Step 4
Pat the cod dry and brush the Dijon mixture evenly over the top.
Step 5
Remove baking sheet from the oven, push the carrots to the side, and add the cod fillet.
Step 6
Return to the oven and bake for 10–12 minutes, or until the fish flakes easily with a fork.
Step 7
Serve cod with roasted carrots and an extra squeeze of lemon if desired.
