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Pan Roasted Cod with Roasted Winter Vegetables
This wonderful fall/winter recipe comes to us from Matt Wright, who, as he says, is “an English bloke” now living in the Pacific Northwest where he pursues his passion to cook, photograph, and write about simple, clean food.
Matt especially loves to prepare beautiful seafood dishes, and you can check them out, along with Matt's other delicious recipes, at his WrightFood blog.
This really is a fantastic dish – easy, and relatively quick. The veg took about 40 minutes to roast, and then the meal was done. Tasted great too, and was a decent way to get a healthy serving of lovely root vegetables.
So why pan roasting? Pan roasting is where to start something off, and then finish it in the oven. It is a simple technique for things that you want a good sear on the outside, but not too dry on the inside. You use this technique for thicker cuts of meat and fish.
3 medium carrots
1 large parsnip
4 small potatoes
5 sprigs of thyme, leaves removed and coarsely chopped
Tiny handful chopped fresh flat leaf parsley
Salt and pepper
Place a large roasting pan in oven and preheat oven to 425 F.