Vegetable sticks and white fish

Total 25 Min (minutes)

A nouvelle take on a simplicity and hidden beauty – our recipe for Vegetable sticks and white fish presents an elegant dish full of surprises. Like a clear glaze of shimmering glitter, grated vegetables enjoy a coating of rich butter beneath a serving of finely seared cod, in turn delivering a balanced dish of deep nuance.

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Vegetable sticks and white fish

Ingredients

White fish

30 ml grapeseed oil
4 cod filets
pinches of salt

Vegetable Sticks

50 g butter
1 sweet potato, peeled and cut into thin sticks
1 medium zucchini, cut into thin sticks
15 g fresh thyme, finely chopped
1 garlic clove, peeled and minced
½ lemons, zested

Preparation

Preparation

White Fish

Preheat oven to 220ºC.

In a large skillet, add grape seed oil and heat to medium-high.

Salt the cod filets and quickly sear each side. Transfer to a baking tray.

Bake for approximately 8 minutes.

Carefully remove from oven and sprinkle Castello® Aged Havarti cheese over each filet.

Return to oven and cook for an additional 3 minutes.

Serve with vegetable sticks and a crispy green salad on the side.

Vegetable Sticks

For the Vegetable Sticks: Add butter to a large skillet over medium-high heat.

Cook until butter begins to brown.

Add sweet potatoes and sauté for 2 minutes.

Then add zucchini, thyme, garlic and lemon zest.

Continue to cook for an additional minute.

Remove from heat and season with salt and pepper.

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