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Roast Cod with Winter Vegetables and Sage
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Roast Cod with Winter Vegetables and Sage
Roasting creates an intense burst of dry heat that seals in the cod's flavour. Leave the skin on and brush with oil to prevent the fish from drying out during cooking. Sage gives the dish a robust flavour and cooks to a crisp finish.
- Preparation time: 20 minutes
- Cooking time: 50 minutes
-
Total time:
1 hour 10 minutes
Serves: 4
Ingredients
- 2 large parsnips, peeled and cut into cubes
- 1 small butternut squash, peeled and cut into cubes
- 2 large red-skinned potatoes, washed and cut into wedges
- 1 pack fresh sage
- 5 tbsp extra virgin olive oil
- ½ x 100g pack Waitrose Salad Topping Pumpkin Seeds
- 1 tsp dark brown soft sugar
- 4 thick fresh Icelandic cod fillets, each weighing about 175g
- Salt and freshly ground black pepper
Method
- Preheat the oven to 220°C, gas mark 7. Place the vegetables in a large roasting tin. Add 2 sprigs of sage and 4 tablespoons of oil, season lightly and toss together. Chop the remaining sage and set aside. Roast the vegetables for 35 minutes, stirring halfway through.
- Remove from the oven and lower the temperature to 200°C, gas mark 6. Sprinkle the vegetables with the pumpkin seeds, sugar and sage and stir in gently.
- Brush the cod with the remaining oil, season lightly and place skin-side up on the vegetables. Roast for a further 12-15 minutes, or until the fish is just cooked, by which time the vegetables should be golden brown. Serve from the roasting tin.
Cook's tips
Any combination of root vegetables will work well here. Try carrots, red onions, celeriac, swede or sweet potatoes.
Comments
This recipe was first published in Wed Jan 01 00:00:00 GMT 2003.
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