One-Pan Roasted Fish Fillets and Root Vegetables | Scotsburn

Ingredients

• 125 mL (1/2 cup) of Scotsburn sour cream
• 30 mL (2 tbsp) of freshly squeezed lemon juice 
• 5 mL (1 tsp) of finely grated lemon zest 
• 2 mL (1/2 tsp) of garlic powder 
• 2 mL (1/2 tsp) of sea salt
• 1 mL (1/4 tsp) of honey or sugar
• Freshly ground black pepper
• 1 L (4 cups) mixed matchstick root vegetables (carrots, turnips, parsnip)
• 30 mL (2 tbsp) of olive oil
• 2 mL (1/2 tsp) of garlic powder
• Sea salt
• 125 mL (1/2 cup) of panko bread crumbs
• 60 mL (1/4 cup) of Saputo Parmesan Romano Shredded Cheese
• 30 mL (2 tbsp) of minced Italian parsley
• 4 skinless cod fillets (about 150 g / 5.2 oz. each)
• 15 mL (1 tbsp) Dijon mustard