Carrot and Horseradish Roasted Cod with Red Potatoes and Lemon
3

Serves 4

Company-worthy, yet easy to prepare, fresh horseradish and grated carrots make a savory topping for sustainably sourced Pacific cod, with roasted potatoes and (edible!) lemons on the side.

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    Ingredients: 
    • 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, boneless Marine Stewardship Council certified-sustainable Pacific cod
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    Method: 

    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.

    Nutritional Info: 
    Per Serving:300 calories (70 from fat), 8g total fat, 1.5g saturated fat, 40mg cholesterol, 720mg sodium, 38g carbohydrate (5g dietary fiber, 4g sugar), 20g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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