You are viewing a simplified version of this recipe. Enable JavaScript for the full interactive experience — nutrition scoring, serving adjustments, meal planning, shopping lists, and more.

Fried cod with garlic and parsley oil on roasted vegetables

Name: Fried cod with garlic and parsley oil on roasted vegetables
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: 250 g cod; 1 unit onion, cut into 2 cm strips; 1 unit red bell pepper, seeded and cut into 1 cm cubes; 1 unit zucchini, cut into 1-2 cm cubes; 1 unit eggplant, cut into 1-2 cm cubes; 1 g dried thyme; 10 g parsley, chopped; 1 clove garlic, sliced; 2 tablespoons flour; 150 ml frying oil

Crispy battered and fried cod fillet, accompanied by an aromatic garlic and parsley oil, served on a colorful bed of roasted vegetables. A very tasty and healthy combination, perfect for a light and easy-to-prepare meal.

Servings: 2
Prep: 20 min
Cook: 20 min

Ingredients

250 g cod
1 unit onion, cut into 2 cm strips
1 unit red bell pepper, seeded and cut into 1 cm cubes
1 unit zucchini, cut into 1-2 cm cubes
1 unit eggplant, cut into 1-2 cm cubes
1 g dried thyme
10 g parsley, chopped
1 clove garlic, sliced
2 tablespoons flour
150 ml frying oil

Instructions

Preheat the oven to 220 °C. Wash and dry the vegetables. Peel and cut the onion into 2 cm strips.
Cut the bell pepper in half, remove the seeds, and cut into 1 cm cubes. Slice the zucchini lengthwise, remove the end and cut into 1-2 cm cubes. Remove the stem from the eggplant and cut into 1-2 cm cubes.
Place all the vegetables on a baking sheet lined with parchment paper. Add the dried thyme, a drizzle of frying oil, and salt and pepper to taste. Mix well so that all the vegetables are seasoned. Bake in the middle of the oven for 20-25 minutes, stirring halfway through.
While the vegetables are roasting, prepare the parsley oil: in a small skillet heat a drizzle of frying oil, add the sliced garlic and cook for 1-2 minutes until it begins to brown. Remove from the heat and mix with the chopped parsley. Set aside.
Season the cod with salt and pepper, pat dry with paper towels, and coat it in flour until well covered.
In a large skillet, heat the frying oil over medium heat. When it's hot, fry the cod for 2-3 minutes on each side until golden. Remove and place on paper towels to drain excess oil.
Serve the roasted vegetables as a base on the plates and place the fried cod on top. Finish with the garlic and parsley oil to taste.

Nutrition (per serving)

Calories: 1010 kcal
Protein: 21 g
Carbohydrates: 42 g
Fat: 85 g
Fiber: 7 g