Herb Crusted Cod on a bed of Roasted Sweet Potatoes and Butternut Squash, served with a Citrus Salsa

A delicious main of cod served with sweet potatoes.

Ingredients


  • 4 pieces of fresh cod fillets (about 200 grams per person, de-skinned)
  • 2-3 medium sized sweet potatoes
  • 1 butternut squash
  • fresh herbs: dill, parsley & thyme
  • 1 glove garlic
  • 50 g breadcrumbs
  • olive oil
  • salt & pepper to season
  • for the salsa:
  • small bunch of mint
  • small bunch of coriander
  • 1 grapefruit
  • 1 orange
  • 1 lemon
  • 0.50 red chilli
  • 0.50 red onion
  • small clove of garlic
  • salt & pepper to season

Method

  1. Heat the oven to 220°C. Peel the sweet potatoes and cut lengthways to form large chip size pieces about 1cm thick. Cut away the hard skin on the butternut squash and then slice this in 1cm circular pieces. Allow about 2-3 pieces of each vegetable per person. Place all on a oiled baking tray and splash a bit of olive oil on top. Put this into the oven for 20 minutes.
  2. Now prepare your salsa, this ideally can be done a few hours before to let all the flavours infuse together. Peel all the citrus fruits and cut away all the membrane. Carefully cut into small pieces ensuring you discard any pips or the membrane along the way. Keep all the juices and pour back into the bowl. Chop all the herbs, garlic, chilli and onion in to fine pieces and add to the fruit. Add pinch of salt and season to taste.
  3. Prepare the herb crust by mixing the breadcrumbs, olive oil and finely chopped herbs. Season the fish both sides and spread the herb crust along the top of each fillet. Now turn down the oven after 20 minutes of cooking your vegetables to 180°C and then place the fillets on top of the vegetables and return to the oven for 10-12 minutes.
  4. Serve the fish herb side up on top of a bed of the roasted vegetables with a portion of the citrus salsa on the side.




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