Step 1

Preheat the oven to 400°F (204 °C).

Step 2

Pat dry the cod and place them in a 12-inch round casserole skillet (or dish) that’s oven safe. Season the fish with 2 tbsp olive oil, ½ tsp salt, and a few rounds of black pepper.

Step 3

Place the sliced zucchini around and between the fillets. Don’t cover the fillets so the fish can cook evenly. Add the diced carrots. Sprinkle ¼ tsp salt and 1 tbsp oil over the vegetables.

Step 4

Send it to the oven, uncovered, in the middle rack for 20 minutes. The fish is cooked when the center internal temperature reaches 145°F (63°C), or until the fish is opaque and flakes easily with a fork.

Step 5

In the meantime, make the herb butter. Combine all the ingredients from butter to pepper in a small bowl. Use a fork to mash and combine well.

Step 6

As soon as the fish is out of the oven, while it's still hot, drizzle with 1 more tbsp of olive oil. Add about 1 tbsp of the herb butter on top of each cod fillet. Cover the pan for 5 minutes to allow the butter to melt.

Step 7

Drizzle with lemon juice and serve with sliced lemon wedges on the side. Serve immediately.