Pan-fried cod with root vegetables and Cornicabra olive oil
A celebration of Nordic winter flavours. The robust and slightly spicy flavour of our **Sol de La Mancha Cornicabra extra virgin olive oil** brings out the earthy notes of the roasted root vegetables and provides the perfect backdrop for a perfectly seared cod fillet
Servings 4 portions
Calories 380kcal
Cost 12€
Equipment
- 1 large non-stick frying pan
Ingredients
- 4 Cod fillet approx. 180g each
- 4 stk Carrot cut into large chunks
- 2 stk Parsnip cut into pieces
- 1/2 stk Celery root cut into cubes
- 4 ss Sol de La Mancha Cornicabra EKJO
- 1 ss dried thyme
- 1 pinch Sea salt
Instructions
- Preheat the oven to 200°C. Toss the carrots, parsnips and celeriac in a bowl with thyme and Sol de La Mancha Cornicabra olive oil. Spread them out on a baking tray and roast for 25–30 minutes until golden and tender
- While the vegetables are frying, pat the cod fillets dry thoroughly with kitchen paper (this is important for a nice crispy crust!). Season generously with sea salt
- Heat the rest of the Cornicabra oil in a frying pan over a medium-high heat
- Place the cod skin-side down (if it has skin) in the pan. Fry for 4–5 minutes without touching it, until it develops a nice, golden crust
- Carefully turn the fish over and fry for a further 2–3 minutes until the fish begins to flake
- Serve the pan-fried cod on a bed of the oven-roasted root vegetables, and feel free to pour a little of the pan juices over the fish for extra flavour