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Autumnal Herb-Crusted Cod with Roasted Jerusalem Artichokes and Pomegranate Reduction
A sophisticated dish featuring herb-crusted cod paired with seasonal Jerusalem artichokes and a tangy pomegranate reduction.
Ingredients:
1
Servings
-
200gcod fillet
-
150gjerusalem artichoke
-
50mlpomegranate juice
-
10gfresh parsley
-
5gfresh thyme
-
15mlolive oil
-
5glemon zest
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Instructions:
- Preheat the oven to 180°C.
- Mix parsley, thyme, and lemon zest in a bowl.
- Coat the cod fillet with olive oil and press the herb mixture onto the top.
- Place the cod on a baking sheet and bake for about 20 minutes.
- Slice Jerusalem artichokes, toss with olive oil, salt, and pepper, and roast for about 30 minutes until golden.
- In a small saucepan, reduce pomegranate juice over medium heat until thickened.
- Serve the cod with roasted artichokes and drizzle with pomegranate reduction.
| Nutrition | Per Serving 435 g | Per 100g |
|---|---|---|
| Energy | 443.2 kcal | 102 kcal |
| Protein | 39.8 g | 9.1 g |
| Fibre | 3.6 g | 0.8 g |
| Salt | 0.2 g | 0.0 g |
| Sugar | 21.2 g | 4.9 g |
| Carbohydrates | 34.3 g | 7.9 g |
| Fat | 16.8 g | 3.9 g |
-
200gcod fillet
-
150gjerusalem artichoke
-
50mlpomegranate juice
-
10gfresh parsley
-
5gfresh thyme
-
15mlolive oil
-
5glemon zest
1
Servings