Carrot and Horseradish Roasted Cod with Red Potatoes and Lemon

Serves 4

Time 1 hr 15 min

1 1/2 pound medium red potatoes, sliced
5 teaspoons extra-virgin olive oil, divided
1 teaspoon fine sea salt, divided
1 small lemon, thinly sliced, seeds discarded
1/3 cup roughly chopped fresh parsley
1/4 cup dry whole wheat bread crumbs
1/4 cup grated fresh horseradish (or 2 tablespoons prepared)
2 carrots, grated
4 (3.0-ounce) fillets skinless, boneless cod
Preheat the oven to 400°F.

In a large bowl, toss potatoes with 3 teaspoons of the oil, 1/2 teaspoon of the salt and lemon.

Roast on a parchment-paper-lined baking sheet, tossing halfway through, until tender, about 45 minutes.

Meanwhile, combine parsley, bread crumbs, horseradish, carrots, 1/4 teaspoon of the salt and remaining 2 teaspoons oil.

Season cod all over with remaining 1/4 teaspoon salt and top with carrot mixture.

Remove potatoes and lemons from the baking sheet and keep warm.

Arrange cod on the same baking sheet and roast until just cooked through, about 15 minutes.

Serve with potatoes and lemons.

Recipe and photo courtesy of Whole Foods Market

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