Roasted Cod

Often, I try to make a slightly more company-worthy version of dinner on Friday nights. A sort of celebration of the completion of another week.

That’s why I was excited when I saw this recipe in The Whole Deal (Whole Foods Store Flyer) because  I knew what I could look forward to making this past Friday night.

There were several reasons this recipe caught my eye. First, I am always trying to incorporate more fish into my family’s diet. Second, I have rarely seen fresh horseradish used in any recipe and I thought it would be something new to try (you can also sub the jarred variety it that is all you can find). Third, I loved the idea of the simplicity of cooking the side and the main entrée at the same with restaurant-worthy results.

This dinner is so simple and delicious that it will definitely be going into the Friday night recipe round-up!

Carrot and Horseradish Roasted Cod with Red Potatoes and Lemons (From The Whole Deal)

Serves 4

  •         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 parsley
  •         1/4  cup whole wheat bread crumbs
  •         1/4  cup freshly grated horseradish (or 2 tablespoons prepared)
  •         2   carrots, grated
  •         4 (3 ounce)  fillets skinless, certified-sustainable Pacific cod
Preheat the oven to 400°F. In a large bowl, toss potatoes with 3 teaspoons oil, 1/2 teaspoon 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 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.
Roasted Potatoes and Lemons
You can actually eat the lemons in this recipe as well. They provide refreshing bursts of sunshine that juxtapose the homey red potatoes (though I found the rinds on ours to be slightly bitter so it may depend on the variety of lemon you use).
The cod was the best that I have had in a long time. The carrots and horseradish provided sweetness and a depth of flavor that contrasted nicely with the bread crumbs and the dense flaky cod. Also, if you are not a fan of horseradish you will probably still like this recipe as the “burn” seems to be tempered by the time spent in the oven leaving behind depth and flavor.
Serve with steamed broccoli for a delicious, filling and satisfying meal that your family or company will devour.
Roasted Cod Plate