Cod Fillet with Celery-Carrot Vegetable

Ingredients

• 4 Carrots
• 400 g small Jerusalem artichoke (1 small Jerusalem artichoke)
• 3 tbsp olive oil
• Sea salt
• black pepper
• 720 g cod fillet (4 cod fillets)
• 20 g flour (1 tbsp)
• 1 tbsp fennel seeds

Instructions

1. 1.

   Peel the carrots and celery, cut into sticks. In a bowl mix with 2 tbsp oil, season with salt and pepper, and spread on a parchment-lined baking sheet. Roast in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 20 minutes until golden brown, turning occasionally.

2. 2.

   Meanwhile rinse the cod fillets under cold water and pat dry. Season with salt and pepper, then dust with flour.

3. 3.

   Heat the remaining oil in a pan. Sear the cod on the skin side over high heat for 2–3 minutes until golden brown, then flip and cook the flesh side over medium heat for another 2–3 minutes until cooked through.

4. 4.

   Add the fennel seeds to the pan and let them toast until fragrant.

5. 5.

   Distribute the vegetables onto four plates, place the cod fillets on top, and sprinkle with toasted fennel seeds.