Vegetable sticks and white fish

Name: Vegetable sticks and white fish
Total time: 25 min
Ingredients: 30 ml grapeseed oil; 4 cod filets; pinch of salt; 60 g parmesan cheese cheese; 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 lemon, zested

Cook 25 min 4 servings

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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ingredients

White fish

30 ml grapeseed oil
4 cod filets
pinch of salt
60 g parmesan cheese cheese

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 lemon, 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 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

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.