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Crispy cod with garlic and parsley oil over roasted vegetables
Delicious breaded and fried cod until crispy, served on a bed of seasonal vegetables roasted in the oven. The twist of garlic and parsley flavored oil adds freshness and an irresistible taste.
- Servings: 2
- Prep: 20 min
- Cook: 20 min
Ingredients
- 250 g cod
- 1 unit onion
- 1 unit bell pepper
- 1 unit zucchini
- 1 unit eggplant
- 1 g dried thyme
- 5 g parsley, chopped
- 150 ml frying oil
- 1 clove garlic, sliced
- 2 tablespoons flour
Instructions
- Preheat the oven to 220 °C. Peel the onion, cut into 2 cm strips. Cut the bell pepper in half, remove seeds and cut into 1 cm cubes. Cut the zucchini in half lengthwise, trim the ends and cut into 1-2 cm cubes. Remove the stem from the eggplant and cut into 1-2 cm cubes.
- Place the vegetables on a baking tray lined with parchment paper. Add the dried thyme and a drizzle of oil. Season with salt and pepper, toss and roast for 20-25 minutes on the middle rack until tender and golden, stirring halfway through.
- Peel and slice the garlic. Remove leaves and chop the parsley. In a frying pan, add a drizzle of oil and the garlic. Heat over medium heat and cook 1-2 minutes until golden. Remove from heat and add the chopped parsley. Mix and set aside in a bowl.
- Pat the cod dry and season with salt and pepper. On a plate, add the flour. Coat the cod in flour so it is well covered.
- In the pan, add the frying oil and heat over medium heat. When hot, add the cod and cook 2-3 minutes per side until golden. Remove and place on paper towels to remove excess oil.
- Serve the roasted vegetables at the base of the plates and place the fried cod on top. Finish by drizzling the garlic and parsley oil to taste.
Nutrition (per serving)
- Calories: 1008 kcal
- Protein: 21 g
- Carbohydrates: 40 g
- Fat: 85 g
- Fiber: 6 g