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🍽️ Crispy Cod Fillets with Roasted Carrot and Celery Vegetables

276 kcal · 30 min · 4 servings

Ingredients

• 4 Carrots
• 400 g small celeriac (1 small celeriac)
• 3 tbsp Olive oil
• Sea salt
• Pepper
• 720 g Cod fillet (4 Cod fillets)
• 20 g Flour (1 tbsp)
• 1 tbsp Anise seeds

Instructions

1. 1. Peel the carrots and the celery.
2. 2. Cut the vegetables into batons.
3. 3. Place the batons in a bowl.
4. 4. Add two tablespoons of oil.
5. 5. Season everything with salt and pepper.
6. 6. Mix the ingredients well.
7. 7. Line a baking tray with baking paper.
8. 8. Spread the vegetables on the tray.
9. 9. Preheat the oven to 180 degrees Celsius conventional heat.
10. 10. Roast the vegetables for 20 minutes until golden brown.
11. 11. Turn the vegetables halfway through.
12. 12. Rinse the cod fillets under cold water.
13. 13. Pat the fillets dry with a kitchen towel.
14. 14. Season the fillets with salt and pepper.
15. 15. Lightly dust the fillets with flour.
16. 16. Heat the remaining oil in a frying pan.
17. 17. Place the fillets in the hot pan skin-side down.
18. 18. Fry the skin side over high heat for two to three minutes until golden brown.
19. 19. Turn the fillets over.
20. 20. Cook the flesh side over medium heat for two to three minutes until done.
21. 21. Add the anise seeds to the pan.
22. 22. Heat the seeds until they are fragrant.
23. 23. Divide the roasted vegetables among four plates.
24. 24. Place the cod fillets on top of the vegetables.
25. 25. Sprinkle the dishes with the fragrant anise seeds.

Nutrition per serving

• kcal: 276
• Protein: 35 g · Fett/Fat: 9 g · Carbs: 13 g