12 oz baby potato (360 g), chopped into small chunks
3 tablespoons unsalted butter, divided
1 tablespoon shallot
¼ cup unsalted chicken broth (60 mL)
½ cup homemade tomato sauce (110 g)
½ tablespoon lemon juice
fresh parsley, for garnish
Nutrition Info
Calories 445
Fat 21g
Carbs 38g
Fiber 5g
Sugar 4g
Protein 25g
How to Make It
1. Step
Prep:
2. Step
Marinate the cod fish fillets with ¼ teaspoon of salt, ground black pepper, and ½ teaspoon of garlic powder. Let the cod fish sit for 10 minutes.
3. Step
While waiting for the fish to absorb the marinade, make the coating by whisking together flour, paprika, coriander powder, cumin powder, and ½ ounce of parmesan cheese.
4. Step
Coat the fish evenly with the above mixture. Set aside.
5. Step
Spread baby potatoes, baby carrots, and asparagus on a baking tray, drizzle 1 tablespoon of olive oil over them and toss together. Remove the asparagus and set aside, save for later.
6. Step
Preheat the oven to 400°F.
7. Step
Cook:
8. Step
Put the baby potatoes and baby carrots in the oven to bake at 400°F for 20 minutes.
9. Step
In the meantime, sear the coated cod fish. On a cast-iron pan, heat olive oil over high heat. Add the cod fish in. Turn the heat down to medium after 2 minutes.
10. Step
Add 1 tablespoon of butter to the pan, let it melt and blend with the cod fish.
11. Step
Sear the first side of the cod fish for 4 minutes. Flip and continue with the second for 3 minutes. Remove from heat.
12. Step
Transfer the seared fish and asparagus onto the baking tray together with the baby potatoes and baby carrots. Bake for 10 minutes at 400°F.
13. Step
In the meantime, make the sauce. On the same pan used for the cod fish, turn on high heat and add successively to the pan: shallot, 2 tablespoon of butter, ½ teaspoon of garlic powder, and tomato sauce. Whisk together and turn the heat off.
14. Step
Continue to add chicken broth, lemon juice, and ¼ teaspoon of salt to the pan. Whisk again to combine. Transfer to a small bowl. Set aside.
15. Step
Transfer the baked cod fish onto a clean plate, and drizzle the sauce all over. Sprinkle ½ ounce of parmesan cheese and parsley on top.
