Herb-Crusted Cod With Garlic Butter Vegetables Recipe

About this recipe

A delightful French-inspired dish combining tender cod fillets with a crispy herb crust, complemented by buttery garlic sautéed vegetables. Perfect for a satisfying and nutritious dinner.

Ingredients

• 90G Ergon Originals Greek Cod & Garlic Spread, 90G
• - Schwartz Flat Leaf Parsley
• - Ducros Dried Thyme
• 100 G Jumbo Garlic 100g
• 500 g Planet Organic Courgettes 500G
• 1 Kg Carrots - 1kg
• - PLJ Lemon Juice Original Sharp 500ml
• 250G Leap Msc Cod Loin
• 450G Rice Flour, 450G
• 1 L Olive Oil – Organic
• - Lurpak Unsalted Butter
• - Greenfields Black Peppercorns
• - Tata Salt

Instructions

1. 1. Preheat your oven to 200°C (400°F) and lightly grease a baking tray.
2. 2. Mix rice flour, chopped parsley, thyme, salt, and pepper in a bowl to create the herb crust mixture.
3. 3. Coat the cod fillets evenly with the herb crust mixture, pressing firmly to adhere.
4. 4. Place the coated cod fillets on the prepared baking tray and bake for 15-18 minutes until golden and cooked through.
5. 5. While the cod is baking, peel and slice the carrots and zucchini into thin strips.
6. 6. Heat olive oil in a large skillet over medium heat and add minced garlic, cooking for 1 minute until fragrant.
7. 7. Add the sliced carrots and zucchini to the skillet, stirring to coat them in the garlic-infused oil.
8. 8. Season the vegetables with salt and pepper, and sauté for 6-8 minutes until tender yet slightly crisp.
9. 9. In a small saucepan, melt the butter and combine it with lemon juice for a simple garlic butter sauce.
10. 10. Plate the baked cod alongside the sautéed vegetables and drizzle the garlic butter sauce over the cod.
11. 11. Sprinkle additional parsley on top for garnish and serve immediately.