This is a meal that can easily be prepared for 1 person and scaled for more. I don't give measurements because everyone's appetite is different. A general guide would be 6-8 oz cod, 1 bunch tomatoes and 4-5 carrots per person. The seasoning is very simple, so feel free to dress it up with other flavors to make it your own!

Preheat oven to 400 and get out two baking sheets

Young carrots & parsley root don't need peeled, scrub them with a vegetable brush and trim the tops (you can completely remove the tops, but I love the way it looks when there's still some green attached)

Arrange carrots and parsley root on lined baking sheet, drizzle with a little olive oil & sprinkle with kosher salt and cracked pepper

Place vegetables in preheated oven and roast 20 minutes, checking halfway through and shaking pan to turn them

While vegetables roast, place fish and cherry tomatoes on 2nd sheet, drizzle with olive oil, season with kosher salt, cracked pepper, Old Bay and a sprinkling of fresh, chopped parsley

When carrots are done place on stove top and cover to keep warm, preheat broiler, place fish and tomatoes 5-6" from heat and broil for about 5 minutes

Fish is done when it flakes easily. depending on the thickness you may need to broil a little longer. If you're nervous about whether or not it's done, use a digital thermometer- it should be taken out at 125 degrees f

Place fish, carrots and tomatoes on a plate and serve with lemon wedges