Baked Cod with Vegetables in Mustard Sauce with Potatoes

Ingredients

• cod fillet 100 grams
• potato 2 pieces
• carrot 1 piece
• celeriac 0.5 pieces
• parsley root 1 piece
• leek 1 piece
• Dijon mustard 2 teaspoons
• tomato paste 1 tablespoon
• rapeseed oil 1 teaspoon
• bay leaf 1 piece
• allspice 1 piece
• salt 1 pinch
• black pepper 1 pinch

Tools

• oven
• grater
• pan
• bowl
• knife

Instructions

1. Grate the carrot, celeriac, and parsley root on a coarse grater, and cut the leek into strips.
2. Sauté the vegetables in half of the heated rapeseed oil in a saucepan with a bay leaf and allspice. Add a splash of water, tomato paste, and mustard. Stew, stirring, until the sauce thickens. Season with salt and pepper.
3. Preheat the oven to 180°C (fan setting).
4. Peel the potatoes and cut them into smaller, evenly sized pieces. Season with salt.
5. Roast the potatoes in the oven preheated to 180°C for about 40-50 minutes, until they are soft and golden brown.
6. Season the cod with salt and pepper. Drizzle with the remaining oil. Place the fish in a baking dish and spread the sautéed vegetables on top. Bake for 20 minutes at 180°C (fan setting).
7. Transfer the finished dish to a plate and serve.

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