Baked cod

What I had:

• 2 lbs of wild cod
• 1 medium beet, roasted at 400 for 1 hr
• 3 small parsnips, roasted at 400 for 30 minutes
• Fennel fronds
• 1 lemon cut into round slices

What I did:

• Left oven at 400 degrees after roasting the veggies
• Placed cod in the middle of a large sheet of aluminum wrap, enough to cover them over
• Placed fennel fronds on top
• Placed the sliced beets and parsnips around the fish
• Ground fresh salt and garlic onto everything
• Placed lemon rounds over the fish
• Closed the foil, pinching all sides to create an airtight pouch
• Baked for 30 minutes
• Ate it all before we could get a photo of the finished product