Pan-Seared Norwegian Cod with Roasted Roots & Cornicabra EVOO.
A celebration of Nordic winter flavors. The robust, peppery notes of our Sol de La Mancha Cornicabra Extra Virgin Olive Oil bring life to earthy roasted root vegetables, creating the perfect bed for a flaky cod loin.
Servings 4
Calories 380kcal
Cost 12€
Equipment
- 1 Large Non-Stick Skillet
Ingredients
- 4 Carrots (Gulrøtter) chopped into chunks.
- 2 Parsnips (Pastinakk) chopped.
- 1/2 Celeriac (Sellerirot) cubed.
- 4 tbsp Sol de La Mancha Cornicabra Olive Oil
- 1 tbsp Dried Thyme (Timian)
Instructions
- Preheat oven to 200°C. Toss the carrots, parsnips, and celeriac in a bowl with the thyme and the Cornicabra Olive Oil. Spread on a baking sheet. Roast for 25-30 minutes until golden and tender.
- While veggies roast, pat the cod loins dry with paper towels (crucial for a good sear!). Season generously with salt.
- Heat the remaining Cornicabra Oil in a non-stick pan over medium-high heat.
- Place cod skin-side down (if it has skin) or presentation-side down. Cook for 4-5 minutes without moving it until a golden crust forms.
- Flip gently and cook for another 2-3 minutes until the fish flakes easily.
- Place the cod on top of the roasted roots. Drizzle the pan juices over the fish.