Mediterranean herb crusted cod with roasted sweet potato and carrots
This is a healthy and well balanced meal that pulls out the maximum of every ingredient used. Healthy roasted vegetables are combined with perfectly cooked fish coated in Mediterranean herb flavours.
Ingredients
- 4 cod fillets fresh or frozen
- 2 medium sized sweet potatoes
- 4 medium sized carrots
- 4 small tomatoes
- 6,7 olives
- 1 cup breadcrumbs
- 5,6 garlic cloves
- a handful of grated Parmesan cheese
- 2 tbsp butter
- rosemary, thyme, parsley
- olive oil
- salt and pepper
Instructions
- Preheat the oven to 180 °C (350°F).
- Peal sweet potato and carrots, and cut them in similar sized pieces. Put them in a roasting tray and add a couple of garlic cloves and fresh rosemary. Season with salt and pepper and add olive oil.
- Roast it for about 25 minutes in total. Fish is going to go into the oven for the last ten minutes.
- Prepare the crust by combining breadcrumbs, grated Parmesan cheese, chopped herbs (thyme, rosemary, parsley), minced garlic, butter, olive oil salt and pepper. Combine everything with your hands.
- Take each cod fillet and season it with salt and pepper. Put them in a separate roasting tray and arrange prepared crust mixture on top of each fillet. Toss a couple of small tomatoes in the tray, as well as a handful of olives. Add a little olive oil.
- Sweet potato should have been roasting for about 15 minutes so far. Now it's time to put the fish into the oven as well. Put the fish on an upper oven rack.
- Roast everything for additional 10-12 minutes until done.