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Pan-Seared Cod with Chestnut Puree and Roasted Root Vegetables
Pan-Seared Cod with Chestnut Puree and Roasted Root Vegetables

Pan-Seared Cod with Chestnut Puree and Roasted Root Vegetables
A sophisticated dish featuring pan-seared cod, creamy chestnut puree, and a medley of roasted seasonal root vegetables.
Pan-Seared Cod with Chestnut Puree and Roasted Root Vegetables
Ingredients:
1
Servings
  • 200
    g
     cod fillet
  • 100
    g
     chestnut
  • 100
    g
     carrot
  • 100
    g
     parsnip
  • 20
    ml
     olive oil
  • 5
    g
     thyme
  • 2
    clove
     garlic clove
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Pan-Seared Cod with Chestnut Puree and Roasted Root Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. Peel and chop the carrots and parsnips into even pieces.
  3. Toss the carrots and parsnips with olive oil, salt, and thyme, then spread on a baking sheet.
  4. Roast the vegetables for about 30 minutes until tender and caramelized.
  5. Boil the chestnuts in water for about 15 minutes until soft, then drain.
  6. Blend the chestnuts with a little olive oil, salt, and a garlic clove until smooth to make the puree.
  7. Heat a pan over medium-high heat with olive oil.
  8. Season the cod fillet with salt and sear for about 3-4 minutes on each side until golden and cooked through.
  9. Serve the cod on a bed of chestnut puree with roasted root vegetables on the side.
Nutrition Per Serving 529 g Per 100g
Energy 701.6 kcal 133 kcal
Protein 40.8 g 7.7 g
Fibre 13.6 g 2.6 g
Salt 0.4 g 0.1 g
Sugar 20.6 g 3.9 g
Carbohydrates 84.2 g 15.9 g
Fat 22.6 g 4.3 g
  • 200
    g
     cod fillet
  • 100
    g
     chestnut
  • 100
    g
     carrot
  • 100
    g
     parsnip
  • 20
    ml
     olive oil
  • 5
    g
     thyme
  • 2
    clove
     garlic clove
1
Servings
0

Preheat the oven to 200°C.

Peel and chop the carrots and parsnips into even pieces.

Toss the carrots and parsnips with olive oil, salt, and thyme, then spread on a baking sheet.

Roast the vegetables for about 30 minutes until tender and caramelized.

Boil the chestnuts in water for about 15 minutes until soft, then drain.

Blend the chestnuts with a little olive oil, salt, and a garlic clove until smooth to make the puree.

Heat a pan over medium-high heat with olive oil.

Season the cod fillet with salt and sear for about 3-4 minutes on each side until golden and cooked through.

Serve the cod on a bed of chestnut puree with roasted root vegetables on the side.

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