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🍽️ Crispy Cod with Sautéed Root Vegetables

219 kcal · 30 min · 4 servings

Ingredients

• 600 g cod fillet
• 1 tbsp lemon juice
• 2 tbsp butter
• 1 tbsp whole wheat flour
• 200 g celeriac
• 2 carrots
• 2 onions
• 1 tbsp chives
• 50 ml vegetable broth
• salt
• pepper

Instructions

1. 1. Cut the cod fillet into bite-sized strips.
2. 2. Drizzle the fish strips with lemon juice.
3. 3. Gently pat the fish dry with a kitchen towel.
4. 4. Heat 2 tablespoons of butter in a large pan.
5. 5. Lightly dust the fish pieces with flour.
6. 6. Fry the fish briefly in the hot butter.
7. 7. Wash and peel the celeriac and the carrots.
8. 8. Cut the vegetables into batons.
9. 9. Peel the onions and slice them into strips.
10. 10. Mix the cut vegetables with the chive rings.
11. 11. Sauté the vegetables in the remaining butter.
12. 12. Deglaze the vegetables with broth.
13. 13. Simmer the vegetables until tender for 3 to 5 minutes.
14. 14. Season the vegetables with salt and pepper.
15. 15. Distribute the fried fish pieces onto 4 small baking dishes.
16. 16. Cover the fish with the sautéed vegetables.
17. 17. Preheat the oven to 180 degrees (convection 160 degrees or gas level 2 to 3).
18. 18. Bake the casserole in the oven for about 20 minutes.
19. 19. Serve the casserole hot.

Nutrition per serving

• kcal: 219
• Protein: 29 g · Fett/Fat: 8 g · Carbs: 8 g