Grilled Alaska Cod with Oven Roasted Root Vegetables
Grilled Alaska cod with oven-roasted root vegetables from Alaska Seafood can be found here at Spoonsparrow.
Ingredients
- 1.2 kg assorted root vegetables (e.g., carrots, parsnips, parsley root)
- 60 ml olive oil
- 40 g maple syrup (or honey or agave nectar)
- Salt
- 1 untreated lemon
- 0.5 bunch thyme
- 4 Alaska cod fillets (180 g each)
- 20 ml olive oil
- freshly ground black pepper
- 50 g fresh horseradish
Instructions
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1.
Preheat the oven to 200 °C (175 °C fan). Line a baking sheet with parchment paper. Peel and halve or quarter the root vegetables, then spread them on the sheet. Drizzle with 60 ml olive oil and maple syrup, season with salt, and bake for 35 minutes.
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2.
Wash the lemon hot, dry it, and finely grate its zest. Strip thyme leaves from the stems and chop. Rinse the cod fillets under cold water, pat them dry carefully, then mix lemon zest, thyme, and 20 ml olive oil. Brush this mixture over the fillets and let rest for 15 minutes. Grill the fish in a hot skillet for 2–3 minutes on each side, seasoning with salt and pepper before serving.
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3.
Peel and finely grate the horseradish, then arrange it alongside the cod on top of the roasted vegetables and serve immediately.
