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🍽️ Oven Cod with Crispy Roasted Vegetables

420 kcal · 30 min · 4 servings

Ingredients

• Cod, frozen 600 g
• Sweet potatoes 2 pcs
• Pepper, red 2 pcs
• Pepper, yellow 2 pcs
• Olive oil 4 tbsp
• Balsamic vinegar, light 2 tsp
• Salt pinch
• Pepper, black ground pinch
• Cumin pinch
• Butter 2 tbsp
• Spinach leaves 150 g

Instructions

1. 1. Thaw the cod overnight in the refrigerator.
2. 2. Preheat the oven to 200 degrees Celsius with top and bottom heat.
3. 3. Rinse the fish under running water and pat it dry with a kitchen towel.
4. 4. Let the cod come to room temperature for a short time.
5. 5. Wash the sweet potatoes thoroughly.
6. 6. Peel the sweet potatoes and cut them into coarse cubes.
7. 7. Wash the peppers and halve them.
8. 8. Remove the stem and seeds from the pepper.
9. 9. Cut the pepper into cubes.
10. 10. Line a baking sheet with baking paper.
11. 11. Place the sweet potato and pepper cubes on the tray.
12. 12. Drizzle 2 tablespoons of oil over them.
13. 13. Add a splash of balsamic vinegar.
14. 14. Season with salt and pepper to taste.
15. 15. Mix everything well so that the vegetables are evenly coated.
16. 16. Slide the tray onto the middle rack of the oven.
17. 17. Roast the vegetables for 25 to 30 minutes.
18. 18. Check the doneness of the vegetables after 15 to 20 minutes.
19. 19. Heat 2 tablespoons of olive oil in a large pan over high heat.
20. 20. Season the cod with cumin, salt, and pepper.
21. 21. Place the fish in the hot pan with the less attractive side facing up.
22. 22. Fry the fish for 2 to 3 minutes.
23. 23. Turn the fish once it releases easily from the pan bottom.
24. 24. Reduce the heat to a low setting.
25. 25. Add a piece of butter to the pan.
26. 26. Finish cooking the cod on the other side.
27. 27. Wash the fresh spinach thoroughly.
28. 28. Shake the spinach dry.
29. 29. Take the baking tray with the vegetables out of the oven.
30. 30. Place the hot vegetables immediately into a large bowl.
31. 31. Add the dry spinach to the hot vegetables.
32. 32. Mix everything until the spinach has wilted.
33. 33. Season the vegetable mixture lightly with salt.
34. 34. Portion the vegetables onto the plates.
35. 35. Place the finished cod on top of the vegetables.
36. 36. Drizzle the fish with the pan juices.
37. 37. Add some fresh pepper on top.
38. 38. Serve the dish immediately.

Nutrition per serving

• kcal: 420
• Protein: 30 g · Fett/Fat: 20 g · Carbs: 40 g