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Crispy Cod with Roasted Carrots and Butternut Squash

Hmm, yummy crispy cod fillets with savory roasted veggies! They’re yummy indeed, especially if you coat the cod with tarragon and parsley-flavored oat bran mixture and eggs. As a finishing touch, quickly make a refreshing white sauce by simply mixing together yogurt and capers.
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Hmm, yummy crispy cod fillets with savory roasted veggies! They’re yummy indeed, especially if you coat the cod with tarragon and parsley-flavored oat bran mixture and eggs. As a finishing touch, quickly make a refreshing white sauce by simply mixing together yogurt and capers.

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Ingredients

1 large cooked carrot, thickly sliced
8 ounces of cooked butternut squash, cut into sticks
2 tablespoons of oat bran
2 teaspoons of fresh tarragon, chopped
2 teaspoons of fresh parsley, chopped
1 pound cod fillet (4 fillets)
2 tablespoons of cornstarch
2 whisked eggs
⅓ cup low-fat yogurt
1 tablespoon capers

Ingredients

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Steps

1
Done

Add the cooked carrot and butternut squash to a roomy baking dish. Roast for 5-6 minutes at 400⁰F/200⁰C.
2
Done

Add the oat bran, tarragon, and parsley to a small bowl. Mix them.
3
Done

Coat the fillets with cornstarch, whisked eggs, and, finally, with oat bran mixture, then place them into a baking dish. Bake for 12-14 minutes at 400⁰F/200⁰C.
4
Done

Shortly mix the yogurt and capers together in a small bowl. Serve it over roasted veggies and cod.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

173 kcal
Calories
22 g
Protein
3 g
Fat
14 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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