Baked Cod with Vegetables in Mustard Sauce with Potatoes
Baked cod with vegetables in mustard sauce with potatoes is an idea for an interesting, wholesome lunch with fish as the main star. Juicy cod is baked with sautéed vegetables in an aromatic mustard sauce, and the whole dish is served with roasted potatoes. It's a perfect option for those who care about a healthy diet and are looking for variety in their daily meals.
Prep: 20 min
Total: 1 hr 5 min
Yield: 1 serving
Published: July 27, 2025
Tags
Gluten-FreeDairy-FreeDairy-FreeFamily-FriendlyLow-FatLow glycemic indexHigh-ProteinMain Course
Ingredients
- 100 gram cod-fillet
- 2 piece potato
- 1 piece carrot
- 0.5 piece celeriac
- 1 piece parsley-root
- 1 piece leek
- 2 teaspoon dijon-mustard
- 1 tablespoon tomato-paste
- 1 teaspoon rapeseed-oil
- 1 piece bay-leaf
- 1 piece allspice
- 1 pinch salt
- 1 pinch black-pepper
Tools
- oven
- grater
- pan
- bowl
- knife
Instructions
- Grate the carrot, celeriac, and parsley root on a coarse grater, and cut the leek into strips.
- 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.
- Preheat the oven to 180°C (fan setting).
- Peel the potatoes and cut them into smaller, evenly sized pieces. Season with salt.
- Roast the potatoes in the oven preheated to 180°C for about 40-50 minutes, until they are soft and golden brown.
- 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).
- Transfer the finished dish to a plate and serve.