Food · Kids Tea Tuesdays!

Baked Cod with Root Veg Chips

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.

Buzymum - Baked Cod with Root Veg Chips

Ingredients:

  • 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)

Method:

  • 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

Buzymum - Root veg coated in oil and herbs ready for roasting

  • 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

Buzymum - Cod added to roasting tray with veg chips

  • 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)

Buzymum - Cod with roasted veg chips ready to serve

Enjoy your Baked Cod with Root Veg Chips!!

Previous recipes: Tomato Soup with Crispy Ham CroutonsQuick Bbq Chicken & Salad Wraps, Super Easy Leek & Bacon Baked RisottoSalmon Noodle Stir-FryButternut Squash Pasta BakeOne Pot Mild Thai Green CurryChicken, 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 BologneseQuick Spinach and Watercress Soup, Chicken & Spinach Pasta Bake, Easy Bacon and Monkfish Risotto, Hake in a Cheesy SauceRoasted Vegetable Pasta SauceChinese SalmonChorizo 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

/” rel=”nofollow” title=”Diary of An Imperfect Mum”><img src=”http://i1262.photobucket.com/albums/ii606/Petite_Pudding/EatSleepBlogRT_zpspxcphlyk.png&#8221; alt=”Diary of An Imperfect Mum” style=”border: none;” /></a></div>

2 thoughts on “Baked Cod with Root Veg Chips

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s