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🍽️ Grilled Alaska Cod on Oven Root Vegetables

420 kcal · 30 min · 4 servings

Ingredients

• 1.2 kg assorted root vegetables of your choice (e.g. carrots, parsnips, parsley roots)
• 60 ml olive oil
• 40 g maple syrup (or honey or agave syrup)
• salt
• 1 untreated lemon
• 0.5 bunch thyme
• 4 Alaskan cod fillets (180 g each)
• 20 ml olive oil
• black pepper (freshly ground)
• 50 g fresh horseradish

Instructions

1. 1. Preheat your oven to 200 degrees Celsius using top and bottom heat. If you prefer fan-assisted cooking, set it to 175 degrees Celsius.
2. 2. Line a baking sheet with baking paper to prevent sticking.
3. 3. Peel the root vegetables thoroughly.
4. 4. Cut the vegetables in half or quarter them lengthwise.
5. 5. Place the vegetable pieces onto the prepared baking sheet.
6. 6. Drizzle 60 milliliters of olive oil over the vegetables.
7. 7. Add a splash of maple syrup.
8. 8. Season everything generously with salt.
9. 9. Place the tray in the hot oven for 35 minutes.
10. 10. Wash the lemon under hot water.
11. 11. Dry the lemon with a cloth.
12. 12. Finely grate the lemon zest.
13. 13. Pluck the thyme leaves carefully from the stems.
14. 14. Chop the thyme leaves finely.
15. 15. Rinse the cod fillets briefly with cold water.
16. 16. Pat the fillets very dry with kitchen paper.
17. 17. Mix the lemon zest, chopped thyme, and some olive oil in a small bowl.
18. 18. Coat the fish fillets with this marinade.
19. 19. Let the fish marinate for 15 minutes.
20. 20. Preheat a grill pan on the stovetop.
21. 21. Grill the fish for 2 to 3 minutes on the first side.
22. 22. Turn the fish over and grill for another 2 to 3 minutes.
23. 23. Season the cooked fish with salt and pepper.
24. 24. Peel the horseradish.
25. 25. Grate the horseradish finely.
26. 26. Arrange the grilled fish on top of the oven vegetables.
27. 27. Serve the grated horseradish on the side.

Nutrition per serving

• kcal: 420
• Protein: 33 g · Fett/Fat: 20 g · Carbs: 23 g