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Herb-Crusted Cod with Roasted Root Vegetables and Lemon Beurre Blanc
A sophisticated dish featuring cod with a herb crust, complemented by seasonal root vegetables and a tangy lemon beurre blanc.
Ingredients:
1
Servings
-
200gcod fillet
-
10gparsley
-
5gthyme
-
30gbread crumb
-
100gcarrot
-
100gparsnip
-
30mllemon juice
-
20gbutter
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Instructions:
- Preheat the oven to 200°C.
- Mix parsley, thyme, and bread crumbs in a bowl.
- Coat the cod fillet with the herb mixture.
- Place cod on a baking sheet and bake for about 20 minutes.
- Cut carrots and parsnips into sticks.
- Toss vegetables with olive oil, salt, and pepper.
- Roast vegetables in the oven for about 30 minutes until tender.
- In a saucepan, melt butter and add lemon juice to make beurre blanc.
- Serve cod with roasted vegetables and drizzle with lemon beurre blanc.
| Nutrition | Per Serving 495 g | Per 100g |
|---|---|---|
| Energy | 543.7 kcal | 110 kcal |
| Protein | 42.9 g | 8.7 g |
| Fibre | 10.3 g | 2.1 g |
| Salt | 1 g | 0.2 g |
| Sugar | 12 g | 2.4 g |
| Carbohydrates | 52.7 g | 10.6 g |
| Fat | 19.9 g | 4.0 g |
-
200gcod fillet
-
10gparsley
-
5gthyme
-
30gbread crumb
-
100gcarrot
-
100gparsnip
-
30mllemon juice
-
20gbutter
1
Servings