Vegetable sticks and white fish

Name: Vegetable sticks and white fish
Total time: 25 min
Yield: 4 servings
Ingredients: ¼ cups grapeseed oil; 4 cod fillets; pinches of salt; 2.1 oz Castello® Aged havarti or Havarti Wild Garlic, finely grated; 1¾ oz butter; 1 sweet potato, peeled and cut into thin sticks; 1 medium zucchini, cut into thin sticks; ½ oz fresh thyme, finely chopped; 1 garlic clove, peeled and minced; ½ lemons, zest only

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

¼ cups grapeseed oil
4 cod fillets
pinches of salt
2.1 oz Castello® Aged havarti or Havarti Wild Garlic, finely grated

Vegetable Sticks

1¾ oz butter
1 sweet potato, peeled and cut into thin sticks
1 medium zucchini, cut into thin sticks
½ oz fresh thyme, finely chopped
1 garlic clove, peeled and minced
½ lemons, zest only

Preparation

Preparation White Fish

Preheat the oven to 430ºF. In a large skillet, heat some grape seed oil over medium-high heat. Salt the cod fillets and quickly sear each side. Transfer to a baking tray.

2. Bake for approximately 8 minutes. Carefully remove from the oven and sprinkle Aged Havarti cheese over each filet.

3. Return to the oven and cook for an additional 3 minutes. Serve with vegetable sticks and a crispy green salad on the side.

Vegetable Sticks

4. For the vegetable sticks: Brown the butter in a large skillet over medium-high heat. Add the sweet potatoes and saute for 2 minutes.

5. Then add the zucchini, thyme, garlic and lemon zest. Continue to cook for another minute. Remove from the heat and season with salt and pepper.