Crispy Cod with Roasted Vegetables and Baby Spinach

Rating: 3.73 / 5.00 (166 Votes)

Total time: 1 hour

Servings: 4.0 (servings)


For the herb crust:


For the crispy cod with roasted vegetables and baby spinach, first wash 3 whole peppers and cook them for 45 minutes in the oven preheated to 200°C.

Then prepare crispy crust for the fish. For this, mix the bread cubes together with garlic, olive oil, egg, chopped herbs, finely grated carrot, salt, pepper and mustard seeds.

Remove the hot peppers from the oven, skin, core and cut into wedges. Cut the precooked potatoes into thick slices. Fry the peppers and potatoes in hot oil, add salt, pepper and season with dried chili.

While the roasted vegetables continue to sizzle, place the fish fillets on a greased baking tray, salt lightly and sprinkle the herb mixture on top. Bake in a hot oven at 200°C for about 8 minutes.

Shake orange juice, oil, vinegar, salt and pepper and pour over the washed baby spinach.

Serve crispy cod with roasted vegetables and baby spinach.

Instead of cod, you can use any other fish you like.

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