Baked cod with carrots and Brussels sprouts
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 410, total fat 20 G., saturated fats 5 G., proteins 35 G., carbohydrates 26 G., fiber 9 G., cholesterol 94 mg, sodium 978 mg, sugar 9 G.
Calories 410, total fat 20 G., saturated fats 5 G., proteins 35 G., carbohydrates 26 G., fiber 9 G., cholesterol 94 mg, sodium 978 mg, sugar 9 G.
Pacific cod fillet is baked in the oven on a bed of succulent vegetables. The vibrant combination of carrots, red onions, and emerald Brussels sprouts gives the dish a bright and festive appearance, while bacon and thyme add a special flavor. Start baking the vegetable mixture first, as it takes longer, and then arrange the fish pieces halfway through the baking process. Serve garnished with fresh parsley.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g Brussels sprouts, trimmed and halved
- 4 carrots, halved lengthwise and cut into 2.5cm pieces.
- 2 red onions, cut into 1cm wide wedges.
- 3 slices bacon, finely chopped
- 2 tsp fresh thyme + 4 sprigs
- 3 tbsp. l. olive oil
- 4 fillets of Pacific cod without skin (170 g each)
- 2 tbsp chopped fresh parsley
- Lemon wedges for serving
We recommend
Cooking the dish according to the recipe:
- Place a rimmed baking sheet on the top shelf of the oven and preheat to 450°F (245°C).
- In a large bowl, combine the Brussels sprouts, carrots, red onion, bacon, thyme leaves, 2 tablespoons olive oil, 1/2 teaspoon salt, and a few grinds of freshly ground black pepper.
- Place vegetables on the hot baking sheet and roast until vegetables are tender and beginning to brown around the edges, about 20 minutes.
- Season the cod with salt and black pepper and brush with the remaining 1 tablespoon of olive oil. Arrange the cod fillets on top of the vegetables, spacing them about 5 cm apart, and top each with a sprig of thyme.
- Bake until fish is cooked through and Brussels sprouts are browned, 8 to 10 minutes.
- Discard the thyme sprigs. Sprinkle the cod and vegetables with parsley and serve with lemon wedges.
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