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Roast Cod with Lemon Beurre Blanc and Winter Ratatouille

Roasted cod fillets served on a medley of diced winter root vegetables with a rich, tangy lemon butter sauce.

HealthyDinnerSeafoodMain CourseCodWinter Vegetables
Estimated Nutrition
Calories
602
kcal / serving
3612 kcal total
Carbs
13.7g
per serving
82.2 g total
Fat
50.9g
per serving
305.4 g total
Protein
23.1g
per serving
138.6 g total
Cook Time
50
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
15
ml
White Wine Vinegar
Dairy
225
g
Salted Butter
cut into cubes, for sauce
15
g
Butter
for frying fish
Fruits
1
piece
Lemon
zest and juice
Liquids
60
ml
White Wine
15
ml
Water
cold
NutsSeeds
2
clove
Garlic
peeled, finely chopped or grated
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
OilsFats
75
ml
Olive Oil
for roasting vegetables
15
ml
Vegetable Oil
for frying fish
Seafood
660
g
Cod
skin-on fillets, 6 portions of 110g
Vegetables
175
g
Swede
peeled, cut into 1cm dice
175
g
Parsnip
peeled, cut into 1cm dice
175
g
Carrot
peeled, cut into 1cm dice
175
g
Beetroot
peeled, cut into 1cm dice
175
g
Butternut Squash
peeled, seeds removed, cut into 1cm dice
1
piece
Onion
peeled, sliced
2
piece
Shallot
peeled, finely sliced

Method

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