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.
Ingredients Needed for Crispy Cod With Roasted Carrots and Butternut Squash
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
How to Cook Crispy Cod With Roasted Carrots and Butternut Squash
- Add the cooked carrot and butternut squash to a roomy baking dish. Roast for 5-6 minutes at 400⁰F/200⁰C.
- Add the oat bran, tarragon, and parsley to a small bowl. Mix them.
- 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.
- Shortly mix the yogurt and capers together in a small bowl. Serve it over roasted veggies and cod.