The Boy has just decided that white fish is an acceptable source of protein, so I am now on a mission to put together meals featuring different forms of various white fish, starting with the humble cod! He tried some of my sea bass when we were out at dinner and then proceeded to devour the lot while I was left with a child’s portion of sausage and chips! From then on, he has continued to ask for sea bass for dinner and though I have indulged him once or twice, it is a rather expensive mid-week tea!! To make it more affordable and with a longer shelf life, I always buy frozen fish for weekday dinners. They defrost quickly and for most dishes, the flavour and texture isn’t compromised compared to fresh. This week I tried this baked cod recipe with root vegetable chips, a fun alternative to fish and chips, without the need for a deep fat frier or stogy batter. The whole lot is prepared in one baking tray, saving on washing-up and you can use up whatever root veg you have in the fridge e.g. carrot, butternut squash or celeriac. This recipe serves 3 children but is easily added to to serve more.
- 1 medium sweet potato, peeled and chopped into fingers
- 2 large parsnips, peeled and chopped into fingers
- Olive oil to coat
- 3 tsp dried mixed herbs
- 1 tsp garlic powder
- 2 portions cod fillet (for 3 children)
- Preheat the oven at 160C
- Mix together the herbs and garlic powder in a bowl
- Place the chopped veg in a large baking tray and coat with oil
- Sprinkle 3/4 of the herb and garlic mix over the veg
- Bake for 40 minutes, stirring halfway through
- On a plate, coat the cod in oil and sprinkle with the remaining herb/ garlic mix
- Remove the veg from the oven and make space for the cod fillets in-between the veg
- Increase the oven temperature to 180C and bake for a further 12 minutes
- Check the fish is cooked through, the veg should be golden
- Serve with roasted vegetable dipping sauce or good old ‘Tommy K’ (optional)
Enjoy your Baked Cod with Root Veg Chips!!
Previous recipes: Tomato Soup with Crispy Ham Croutons, Quick Bbq Chicken & Salad Wraps, Super Easy Leek & Bacon Baked Risotto, Salmon Noodle Stir-Fry, Butternut Squash Pasta Bake, One Pot Mild Thai Green Curry, Chicken, Tomato & Borlotti Bean Stew with Chicken Crisps, Quick Tuna & Olive Spaghetti, Easy Chicken & Bacon Risotto, Spaghetti & Mozzarella Meatballs, Gluten & Dairy Free Mini Fish Pies, Toad in the Hole with a Twist, Pop Chicken Nuggets, Chicken ‘Kinda’ Kiev Crunchy Salmon Fishcakes, The Best Bolognese, Quick Spinach and Watercress Soup, Chicken & Spinach Pasta Bake, Easy Bacon and Monkfish Risotto, Hake in a Cheesy Sauce, Roasted Vegetable Pasta Sauce, Chinese Salmon, Chorizo and veg pasta & Homemade fish (or chicken) fingers.
Click here for more quick, cheap and healthy dinner ideas and follow my blog for regular Kids Tea Tuesdays! xx
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