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🍽️ Oven-Baked Cod on Creamy Root Vegetable Puree with Beetroot Crunch

605 kcal · 30 min · 4 servings

Ingredients

• 6 starchy potatoes (100 g each)
• 500 g parsnips
• salt
• 1 large beetroot (200 g)
• 4 tbsp peanuts (15 g each)
• 3 tbsp whole wheat breadcrumbs (10 g each)
• 1 organic orange
• pepper
• 1 pinch ground cardamom
• 600 g cod fillet (with skin)
• 2 tbsp olive oil
• 300 ml milk (3.5% fat)
• nutmeg
• 2 tbsp butter (15 g each)
• 2 sprigs thyme

Instructions

1. 1. Peel the potatoes and the parsnips.
2. 2. Cut the vegetables into small cubes.
3. 3. Boil the vegetables in salted water for about 20 minutes until tender.
4. 4. Line a baking tray with baking paper.
5. 5. Peel the beetroot.
6. 6. Grate the beetroot coarsely.
7. 7. Chop the peanuts.
8. 8. Mix the grated beetroot and chopped peanuts with breadcrumbs.
9. 9. Rinse the orange under hot water and dry it.
10. 10. Grate the zest from half the orange.
11. 11. Season the beetroot mixture with salt, pepper, a pinch of cardamom, and the orange zest.
12. 12. Rinse the cod and pat it dry.
13. 13. Place the fish skin-side down on the tray.
14. 14. Season the fish with salt and pepper.
15. 15. Top the fish with the beetroot mixture.
16. 16. Drizzle the fish with olive oil.
17. 17. Preheat the oven to 180 degrees conventional heat (fan 160 degrees; gas mark 2–3).
18. 18. Bake the fish for about 15 minutes.
19. 19. Turn off the oven.
20. 20. Let the fish rest in the oven for another 10 minutes.
21. 21. Drain the potato mixture and reserve the cooking water.
22. 22. Return the vegetables to the pot.
23. 23. Warm the milk.
24. 24. Pour the warm milk in.
25. 25. Mash everything finely.
26. 26. Add a little cooking water if necessary.
27. 27. Season the puree with salt and a pinch of freshly grated nutmeg.
28. 28. Brown the butter in a small saucepan over low heat for about 5 minutes.
29. 29. Wash the thyme and shake it dry.
30. 30. Pick the thyme leaves off the stems.
31. 31. Cut the fish into pieces.
32. 32. Serve the fish with the puree.
33. 33. Drizzle the fish with the brown butter.
34. 34. Garnish the fish with thyme.
35. 35. Cut the remaining orange into segments.
36. 36. Serve the orange segments alongside.

Nutrition per serving

• kcal: 605
• Protein: 40 g · Fett/Fat: 23 g · Carbs: 57 g