food + drink recipes

Recipe of the Week

MANON’S CUSINE

Cod and creamy root vegetables

recipe-of-the-week-cod

This easy baked cod dish is packed with protein and full of delicious healthy vegetables

Serves 2
(COOKING + PREP TIME 30 MINS)

Ingredients

  • 2 Cod fillets
  • 1 lemon
  • 1 tsp of lemon zest
  • 4 leaves of Cavolo nero
  • ½ a small celeriac
  • 1 large parsnip
  • 4 tbs of single cream
  • ½ a cube of chicken stock
  • 150ml of boiled water
  • Salt + Pepper
  • ½ a white onion
  • 2 large cloves of garlic

Method

  • Start by turning on your oven to 180 degrees fan.
  • For the Cavolo nero, cut out the firm stem in the middle of the leaves and discard, then chop into smaller chunks and add to a pot of boiling water for 4 minutes to blanche. Drain and rinse with cold water, dry and chop into thinner slices.
  • Peel the celeriac and the parsnip and finely slice and cut into matchsticks. Cut the onion into similar thickness as the parsnip and celeriac.
  • Place a non-stick pan onto the hob and over a medium, add a glug of olive oil and cook the onions, celeriac and parsnip for 10 minute. Add the crushed garlic in the last two minutes, season with a pinch of salt and pepper.
  • Place the fish into an oiled oven proof dish and cook the fillets for 12-14 minutes (depending on the thickness).
  • Crumble the stock cube into the pan and add the boiling water, stir well until everything is mixed, add the Cavolo nero to the pan and stir.
  • Bring down the heat of the pan to low and add the single cream along with half the lemon juice, stir and let gently simmer until the fish has cooked.
  • Take out the fish from the oven and sprinkle over some salt, pepper and a little lemon zest. Place the creamy veg onto a plate and then gently place the fillet of cod on top.

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