Baked cod loin with roasted root vegetables and lemon dressing
From the foundersPernilla Nilsson·Co-founder & Growth
Oven-baked cod with crispy roasted root vegetables, served with a light lemon, dill and chive dressing instead of heavy sauces.
Ingredients
2 servings
- 450 gcod loin
- 300 gpotatoes
- 2 stcarrot
- 2 stparsnip
- 100 gbeetroot leaves or spinach
- 1 mskolive oil
- 1 stlemon
- 0.5 krukafresh dill
- 0.5 krukafresh chives
- 1 tskDijon mustard
- 1 krmflaky sea salt and black pepper
How to make it
- 1
Preheat the oven to 225°C.
- 2
Peel the carrots and parsnips. Rinse the potatoes. Cut everything into evenly sized batons or wedges.
- 3
Toss the root vegetables with half the olive oil, salt and pepper on a baking tray lined with baking paper. Roast in the oven for about 25-30 minutes until nicely coloured and tender.
- 4
Make the lemon dressing: squeeze the juice from the lemon, finely chop the dill and chives, and whisk together with the rest of the olive oil and the Dijon mustard. Season with salt and black pepper.
- 5
Lower the oven to 150°C when the root vegetables are almost done (or put the fish on a separate tray). Season the cod loin with salt and pepper.
- 6
Bake the cod in the oven for about 10-12 minutes until the core temperature reaches 48-52°C and the flesh flakes nicely.
- 7
Toss the warm root vegetables with fresh spinach or beetroot leaves and drizzle over the fresh lemon dressing when serving with the baked cod.
Kitchen tips
- Use a digital meat thermometer in the fish – cod turns dry if it goes above 54°C.
- Grate a little of the outer yellow lemon peel (zest) into the dressing for extra aroma without more acidity.
AI-generated content. Always verify ingredients and allergen information yourself.
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