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Baked Cod with Dill and Root Vegetables
Flaky cod fillets baked with a fragrant dill and lemon butter sauce, served alongside tender roasted root vegetables. A light yet satisfying dish that highlights fresh Norwegian ingredients.
ð§ ææ
- 600 g Cod fillets
- 300 g Potatoes(cut into 1-inch cubes)
- 200 g Carrots(cut into 1-inch pieces)
- 150 g Parsnips(cut into 1-inch pieces)
- 3 tbsp Olive oil
- 1 tsp Salt
- 1/2 tsp Black pepper
- 50 g Butter
- 3 tbsp Fresh dill(chopped)
- 1 medium Lemon(zested and juiced)
ðšâð³ äœãæ¹
- 1
Preheat oven to 200°C (400°F).
ð¡ ããã®ã³ã: Ensure oven is fully preheated for even cooking. - 2
In a large bowl, toss the cubed potatoes, carrots, and parsnips with olive oil, salt, and pepper. Spread in a single layer on a baking sheet.
- 3
Roast the vegetables for 20 minutes, or until tender and lightly browned.
- 4
While vegetables are roasting, prepare the cod. Pat the cod fillets dry with paper towels. Season with salt and pepper.
- 5
In a small bowl, melt butter. Stir in chopped dill, lemon zest, and lemon juice.
ð¡ ããã®ã³ã: This creates a fragrant and zesty sauce. - 6
Once the vegetables have roasted for 20 minutes, add the cod fillets to the baking sheet among the vegetables. Spoon the dill-lemon butter sauce over the cod.
- 7
Return the baking sheet to the oven and bake for another 10-12 minutes, or until the cod is opaque and flakes easily with a fork.
- 8
Serve the baked cod with the roasted root vegetables immediately.
ð¡ ããã®ã³ã
- âYou can add other root vegetables like rutabaga or sweet potato.
- âFor a crispier topping, sprinkle breadcrumbs over the cod before baking.
- âEnsure the fish is not overcooked to maintain its flaky texture.
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- Add a pinch of red pepper flakes to the dill-lemon butter for a hint of spice.
- Serve with a side of boiled new potatoes.