We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Menuistia Icon
Menuistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Herb-Crusted Cod with Roasted Autumn Vegetables
Herb-Crusted Cod with Roasted Autumn Vegetables

Herb-Crusted Cod with Roasted Autumn Vegetables
A nutritious and balanced dinner featuring herb-crusted cod and a medley of roasted seasonal vegetables.
Herb-Crusted Cod with Roasted Autumn Vegetables
Ingredients:
1
Servings
  • 200
    g
     cod fillet
  • 50
    g
     breadcrumbs
  • 10
    g
     parsley
  • 5
    g
     thyme
  • 1
    item
     lemon zest
  • 15
    ml
     olive oil
  • 100
    g
     carrot
  • 100
    g
     parsnip
  • 100
    g
     brussels sprouts
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 45 minutes
Herb-Crusted Cod with Roasted Autumn Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. In a bowl, mix breadcrumbs, chopped parsley, thyme, and lemon zest.
  3. Brush the cod fillets with olive oil and press into the breadcrumb mixture to coat evenly.
  4. Place the cod on a baking sheet lined with parchment paper.
  5. In another bowl, toss carrots, parsnips, and brussels sprouts with olive oil, minced garlic, salt, and pepper.
  6. Spread the vegetables on a separate baking sheet.
  7. Roast the vegetables for 25-30 minutes until tender and golden.
  8. Bake the cod for 15-20 minutes until cooked through and crust is golden.
  9. Serve the herb-crusted cod with roasted vegetables.
Nutrition Per Serving 686 g Per 100g
Energy 774 kcal 113 kcal
Protein 40 g 5.8 g
Fibre 12 g 1.7 g
Salt 2 g 0.3 g
Sugar 10 g 1.5 g
Carbohydrates 80 g 11.7 g
Fat 30 g 4.4 g
  • 200
    g
     cod fillet
  • 50
    g
     breadcrumbs
  • 10
    g
     parsley
  • 5
    g
     thyme
  • 1
    item
     lemon zest
  • 15
    ml
     olive oil
  • 100
    g
     carrot
  • 100
    g
     parsnip
  • 100
    g
     brussels sprouts
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

In a bowl, mix breadcrumbs, chopped parsley, thyme, and lemon zest.

Brush the cod fillets with olive oil and press into the breadcrumb mixture to coat evenly.

Place the cod on a baking sheet lined with parchment paper.

In another bowl, toss carrots, parsnips, and brussels sprouts with olive oil, minced garlic, salt, and pepper.

Spread the vegetables on a separate baking sheet.

Roast the vegetables for 25-30 minutes until tender and golden.

Bake the cod for 15-20 minutes until cooked through and crust is golden.

Serve the herb-crusted cod with roasted vegetables.

Contact About
Privacy Policy Terms of Service Sitemap