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🍽️ Crispy Cod with Roasted Vegetables and Potatoes

485 kcal · 30 min · 4 servings

Ingredients

• 1 jar Maille (Dijonnaise)
• 700 g cod loins (1 cod loin)
• 4 large potatoes
• 1 broccoli (bunch)
• 2 carrots
• 400 g fresh spinach
• 1 sprig rosemary
• 4 tbsp olive oil
• salt
• pepper

Instructions

1. 1. Preheat the oven to 180 degrees Celsius.
2. 2. Wash the potatoes and cut them in half.
3. 3. Season the potato halves with salt and pepper.
4. 4. Wrap each pair of potato halves individually in aluminum foil.
5. 5. Place the foil packets on a baking sheet.
6. 6. Bake the potatoes in the oven for 60 minutes.
7. 7. Remove the tray from the oven and set the potatoes aside.
8. 8. Increase the oven temperature to 230 degrees Celsius.
9. 9. Wash the spinach thoroughly.
10. 10. Remove the tough stems and leaf veins from the spinach.
11. 11. Heat 2 tablespoons of oil in a pot.
12. 12. Add the spinach to the hot oil and sauté it briefly.
13. 13. Season the spinach with salt and pepper.
14. 14. Wash the broccoli and divide it into small florets.
15. 15. Peel the carrots.
16. 16. Cut the carrots into small cubes.
17. 17. Sauté the broccoli florets and carrot cubes for 10 minutes.
18. 18. Keep the vegetables warm.
19. 19. Cut the cod into four equal-sized fillets.
20. 20. Pat the fish pieces dry.
21. 21. Brush the fillets with olive oil.
22. 22. Place rosemary sprigs on top of the fish.
23. 23. Season the cod with salt and pepper.
24. 24. Place the fish on a baking sheet.
25. 25. Bake the cod in the oven at 230 degrees Celsius for 15 minutes.
26. 26. Remove the fish from the oven.
27. 27. Divide the warm spinach among four plates.
28. 28. Place one fish fillet on each bed of spinach.
29. 29. Serve the sautéed vegetables next to the fish.
30. 30. Place the roasted potatoes on the plate.
31. 31. Serve the dish with Maille Dijonnaise mustard as a sauce.

Nutrition per serving

• kcal: 485
• Protein: 43 g · Fett/Fat: 18 g · Carbs: 41 g