Herb Crusted Cod With Roasted Vegetables Recipe

English cuisine · 341 calories

About this recipe

Herb-Crusted Cod with Roasted Vegetables is a perfect English dinner that’s both healthy and delicious. This recipe pairs flaky cod fillets coated with a vibrant herb blend with a medley of roasted seasonal vegetables like carrots, mooli radish, and broccoli, creating a delightful balance of flavors and textures. The cod provides lean, high-quality protein, while the vegetables offer essential vitamins, minerals, and fiber for a wholesome meal. Cooking this dish is an enjoyable experience—roasting the vegetables brings out their natural sweetness, while searing the cod ensures a golden crust without dairy. Ideal for a weekday meal or a casual dinner for two, this recipe is a great way to enjoy a nutritious, flavorful dinner without breaking the bank!

Ingredients

  • - Cod Cheeks (Frozen)
  • 50G Natoora Fresh Italian Flat Leaf Parsley
  • - Dill Leaves/Shepu
  • 1 Garlic Bulb - 1 Each
  • 250 Ml Trs Lemon Juice 250Ml
  • - Biona Capers In Olive Oil
  • 100 g Yorkshire English Carrots 100G
  • - Fresh Asian Mooli Radish Daikon Exotic Vegetable
  • 1 Broccoli - 1 Head
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g

Instructions

  1. 1. Preheat your oven to 200°C and line a baking tray with parchment paper.
  2. 2. Wash and peel the carrots and mooli radish, then chop them into bite-sized pieces.
  3. 3. Toss the carrots, mooli radish, and broccoli florets with half the olive oil, salt, and black pepper, then spread them evenly on the tray.
  4. 4. Roast the vegetables in the oven for 25 minutes, stirring halfway through to ensure even cooking.
  5. 5. Meanwhile, finely chop the parsley and dill, and mince the garlic cloves.
  6. 6. Combine the chopped herbs, minced garlic, lemon juice, and the remaining olive oil in a small bowl to create the herb mixture.
  7. 7. Pat the cod fillets dry with a paper towel, then coat them evenly with the herb mixture on both sides.
  8. 8. Heat a non-stick skillet over medium heat and cook the cod fillets for 3-4 minutes per side until golden brown and cooked through.
  9. 9. Remove the roasted vegetables from the oven and adjust seasoning with extra salt and pepper if needed.
  10. 10. Plate the herb-crusted cod alongside the roasted vegetables, garnishing with a sprig of parsley if desired.